White Borscht

Last Updated on October 21, 2024

Soup prepared from broth, sorrel leaves, cream, potatoes, eggs and other ingredients.

Ingredients:

1.5 l of pure smoked meat stock 4 pcs hard boiled eggs 1 cup of cream 1 teaspoon of cumin 1 handful of juice nut salt

Procedure:

1. Add the peeled, washed potatoes to the smoked meat broth
2. Add salt, cumin, washed and chopped sorrel leaves, cook until potatoes are soft
3. Finally, thicken the white borscht with a roux of butter and plain flour, boil it for a while
5. Soften the soup with cream and serve.

Recommendation:

You can also turn the meat into the soup to make it more hearty. If you like a more sour version of soups, drizzle a few drops of vinegar into your portion on the plate.

Note:

The Easter version of white borscht is with rounds of toasted salami. To make white borscht in the winter, stock up on sorrel. The recipe can be found here: Pickled sorrel.