Borsch po pražsku
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Variation on the famous Russian soup “Borscht”, prepared from potatoes, beef feather, one fatty cologne, 1/2 smaller head of cabbage and other ingredients.
Ingredients:
Procedure:
1. Boil both meats in lightly salted water, with a piece of onion, until tender
2. Peel the potatoes, cut them into uniform cubes and boil them until semi-soft in a little water to submerge them
3. To the potatoes add the chopped cabbage, all the spices, tomato paste, sugar, vinegar and salt, pour the beef broth over everything, cook until tender
4. Fry the sliced onions in lard until golden brown and add them to the soup with the sliced meat and only cook for a while
5. Garnish the borscht po pražsku on the plate with thick, sour cream and sprinkle with chopped green parsley.
Recommendation:
Serve salty, crispy rolls with this soup.
