Borscht

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Borscht

Borscht





Borscht
Borscht


Ingredients
Number of persons
-
4
+

500 g beef in the collar

100 g pork belly

500 g white cabbage

500 g beetroot

Céleri-rave

1 onion

1 leek

1 tablespoon chopped parsley

1 tablespoon wine vinegar

Black pepper from the mill

Salt




Preparation
Total Time: 1h40
Preparation: 10 min
Cooking time : 1h30
Bring 1.5 litres of water, salted and peppered, to the boil. Add the beef and pork belly. Cook to a thick broth.
During the first 30 minutes of cooking, foam regularly.
Wash the white cabbage, remove the damaged leaves, cut it into four, remove the heart and cut the leaves into julienne (thin strips).
Cut the beets, peeled and rinsed, in julienne, except for the one that you grate and mix with vinegar.
Peel the celery and onion. Chop them. Cut the white leek into small pieces.
After 40 minutes of cooking, add the vegetables (except the grated beetroot). Cover and simmer over low heat for 50 minutes.
Remove the meat and dice it.
Add the grated beetroot to the cooking liquid. Sprinkle with parsley. Serve hot.
Accompany this soup with a little fresh cream.



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