Bortsch beetroot soup

The Russian national dish pays homage to beets, which in this version are cooked with white cabbage, carrots, boiled beef and potatoes. try also this lentil cappuccino recipe too.

Ingredients

Main course For 4 people

400 g of lean meat for boiled

1 teaspoon of salt

2 l of water

200 g of cooking resistant potatoes

400 g of white cabbage

350 g of raw beets

150 g of purple or orange carrots

3 cloves of garlic

1 onion

3 tablespoons of rapeseed oil

1 tablespoon of white wine vinegar

2 teaspoons of sugar

½ lemon

salt

pepper

¼ of a bunch of mixed aromatic herbs, eg. parsley and dill

100 g of semi-fat sour cream

Preparation:

ca. 45 minutes

Simmer:

ca. 90 minutes

Rest:

ca. 15 minutes

Total time:

2 h 30 min

Freind's kitchen recipes, lentil cappuccino.

How to proceed

Rinse the meat with cold water. Put it in the pot with the salt and water. Cover and cook over low heat for approx. 1 ½ hours, regularly eliminating the foam that forms. Remove the meat from the pot, pour the broth into a large pot, passing it through a fine mesh strainer or a cloth. Cut the meat into bite-sized pieces and add it to the broth.

Cut the potatoes into approx. 1 cm thick, thinly striped cabbage. Bring the broth to a boil. Add the potatoes. Boil and add the cabbage. Simmer over medium heat for approx. 15 minutes, until the potatoes are cooked. Meanwhile, grate the beets and carrots with the rösti grater. Finely chop the garlic. Finely slice the onion. Fry everything in oil in a non-stick pan for approx. 5 minutes. Add the vinegar and sugar. Pour everything into the broth and continue to cook for approx. 10 minutes. Squeeze the lemon and add the juice to the broth. Season with salt and pepper. Remove the pot from the heat and let the Bortsch rest for approx. 15 minutes. Finely chop the parsley and dill. Pour the soup into plates, garnish with sour cream and herbs. Serve. You may be interested to read chestnut cookies recipe/ cauliflower focaccia recipe.