Borscht

A quick soup from Russia, prepared with meat broth, beetroot and wine with sugar.

Ingredients:

1.25 l of meat (venison) broth 120 g of beetroot tr>

1 tbsp wine or a few drops of vinegar 1 teaspoon of sugar

Procedure:

1. Add the peeled, thinly sliced beetroot to the clear broth
2. Pour in the wine (vinegar), add the sugar and simmer for 10 minutes
3. Strain the broth and pour into soup cups.

Recommendation:

– Side dish: Toasts with cheese.