Summary

Ingredients

• 500 ml beetroot juice
• 500 ml vegetable broth or meat broth
• 1 tablespoon red wine vinegar
• 0.5 ½ onion (s), chopped
• 1 clove garlic, chopped
• 1 teaspoon ginger, fresher, peeled, chopped
• 2 bay leaves
• 4 black peppercorns
• 3 juniper berries
• 5 clove (s)
• 0.5 teaspoon ½ cinnamon powder
• 0.5 teaspoon ½ turmeric powder
• 1 teaspoon dill, chopped for sprinkling

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Instructions

1. Put all ingredients in a saucepan, let it boil briefly over high heat, then simmer for 10-15 minutes over low heat.
2. Pour the borscht into a colander. Gently squeeze out the spices that have been sieved out. Divide the borsch into cups, add a little dill, drink hot.