Beet soup (borscht)

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Beet soup (borscht)

Beet soup (borscht)

Beet soup (borscht)
Beet soup (borscht)

Number of persons

1/2 green cabbage

1/2 red cabbage

4 cooked red beets

1.5 l stock for stewed food

cumin seed

4 tablespoons tomato paste

1 drizzle of vinegar

100 g sour cream



Total Time: 1h20
Preparation time: 20 min
Cooking time: 1 h
Wash the cabbages, remove the large ribs and slice them very finely.
Cut the beets into fine sticks, then prepare the stock.
Plunge the cabbages and beets into the hot broth with the cumin seeds and tomato concentrate.
Cover and leave to cook for 1 hour on a low heat.
Just before serving, add a drizzle of vinegar and serve with the sour cream.

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