Sailor’s borscht

ingrediencie

400 g overgrown smoked bacon 100 g beetroot 500 g cabbage 800 g potatoes 250 g carrots 70 g parsley 250 g onions 150 g tomato puree 50 g flour 80 g butter 100 g cream 50 g sugar 50 g garlic to taste ground black peppercorns a little bay leaf to taste salt

step

1. Stew the chopped beetroot with the addition of lard, tomato puree, vinegar and without the potatoes for the time being. Then add the cooked Vegetable Recipes and sugar at the end of the stewing. 2. Put the prepared cabbage and zamiaki into the boiling broth and cook for 20 min, add the stewed beetroot, passiré Vegetable Recipes and cook for 10 min. 3. Then thicken with flour, add garlic and black pepper, bay leaf and boil everything for 5 to 7 min. 4. When serving the borscht, place a piece of bacon on a plate, pour the borscht over it, top with fresh cream and garnish with green parsley.