Russian Traditional Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g soup meat, mixed
- 1 large carrot
- 1 large onion (s)
- 200 g white cabbae
- 3 potato (s)
- 2 tablespoon butter
- 2 medium tomato (s)
- 1 bay leaf
- 4 teaspoons sour cream
- 1 pinch (s) black pepper, freshly ground
- 1 tablespoon dill, fresher, chopped
- 1 tablespoon parsley, fresh, chopped
- 1 large beetroot
- liter ⅛ broth
- 2 liters water
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and bring to the boil in 2 liters of water with salt over low heat. Skim off the foam and let it steep for about 2 hours over a medium heat. Take out the meat. Save the stock.
- Peel the beetroot, carrot and onion and cut into cubes. Clean the white cabbage and cut into thin strips. Heat the butter and fry the vegetables in it. Add about 1/8 liter of stock and simmer everything for about 10 minutes over low heat. Add the peeled and sliced potatoes and the bay leaf. Pour the rest of the broth through a sieve and cook everything for about 30 minutes.
- Scald the tomatoes with hot water, peel them and cut them into small pieces, add the dill and parsley to the borscht and season it with salt and pepper. Now cut the meat into small pieces and add it to the soup as well.
- Pour the borscht into the plates and put a spoonful of sour cream in the middle.
- It is best to serve it with white bread.
- Tip: borscht tastes better if it stands for a day.
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