Borscht
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Per portion
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For 1 portion
- Beetroot100 g
- White cabbage50 g
- Potatoes waxy65 g
- Carrots1 Stk
- Onions1 Stk
- Tomato paste¼ tbsp
- Beef brothOr: Vegetable broth¼ l
- Apple vinegar¼ tbsp
- Bay leaves1 Stk
- Garlic cloves1 Stk
- Dill1 bunch
- Sour creamOr: Sour cream35 g
- Iodized salt¼ tsp
- Pepper1 pinch
Step by step
- 1
Peel beetroot and cut into strips, dice potatoes and carrots, slice cabbage into strips.
- 2
Finely chop onions and garlic.
- 3
Melt butter in a large pot and sauté onions until translucent.
- 4
Add carrots and beetroot and cook for 5 minutes.
- 5
Stir in tomato paste and apple vinegar and toast briefly.
- 6
Pour in broth, add potatoes and bay leaf, simmer 20 minutes.
- 7
Stir in cabbage and cook another 15 minutes until everything is tender.
- 8
Add garlic, season with salt and pepper.
- 9
Serve with a dollop of sour cream and dill.
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