Borscht soup
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Black beetroot is an unbeatable beet. In the legendary borscht soup, its delicate flavour and sweetness come into their own.
* Fresh boiled beetroot will cook fine, but then add 2 tbsp white wine vinegar and 1 tbsp sugar to the soup.
Place the chopped beef in a saucepan, add a little butter and start to cook.
Peel and chop the carrot. Chop the cabbage. Put in a saucepan with 1 tablespoon of butter. Freeze for a couple of minutes.
Remove half of the beetroot stock. Then pour the rest into the saucepan. Add more water so that the ingredients are well covered.
Season the borscht with salt, pepper and thyme.
Cook the borscht for 20 minutes and serve with sour cream and sour bread.
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