Hungarian Borscht

by Editorial Staff

Try to cook borscht according to the Hungarian recipe, which consists of an unusual set of products for us.

Ingredients

  • Beef – 250g
  • Chicken – 150g
  • Parsley root – 15 g
  • Celery root – 15 g
  • Bulb onions – 1 pc.
  • Sauerkraut – 150g
  • Beets – 1-2 pcs.
  • Potatoes – 150g
  • Melted lard – 50g
  • Bread kvass – 1 l
  • or cabbage brine and water – 500 ml each
  • Bread – 50 g
  • Red wine – 75g
  • Sugar – 1 teaspoon
  • Black pepper
  • Red pepper – to taste
  • Salt to taste

Directions

  1. Heat the lard in a skillet. Dice the onion and fry in melted lard. Add the meat to the onion and fry lightly. Sprinkle with red pepper.
  2. Add vegetables, peeled and cut into strips or cubes: potatoes, beets, roots.
  3. Add cabbage.
  4. Add a slice of bread to a saucepan. Pour over with kvass or cabbage brine, diluted in half with water.
  5. Add water to the desired thickness and cook until all products are cooked. Salt the finished borscht, add black pepper, red wine, sugar, mix and remove from heat.

Enjoy your meal!

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