Borscht Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 pc beetroot peeled
2 pc carot
1 pc onion oder shalott
40 g Butter
50 ml dry white wine
500 ml vegetable broth
2 pc bay leaves
1 pinch ground caraway
4 pinch salt
4 pinch ground black pepper
1 pinch nutmeg
1 cup sour cream
1/4 bunch parsley
Decoration and Saisonal Supplements
2 pc eggs 14 min cooked, peeled, quartered
4 pc spring onion cut into fine stripes or rings raw as decoration
4 pc radish cut into fine slices or Julienne (rectangular stripes)
1/4 bunch Dill fresh or dried
1/4 pc cucumber without seeds and skin cut into cubes
Meat or Fish resp. Subtitute
200 g boiled beef cut into cubes as a stew insert
200 g prawns as decoration and stew inlay
200 g smoked tofu diced as stew inlay
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Directions: |
Directions:Peel the beets and the carrots, grate half of the beetroot and all the carrots coarsely. Saute the vegetables with the diced onion in a saucepan with the butter for about 5 minutes until colorless.
Add the white wine and vegetable stock, bay leaf, caraway, salt, pepper and nutmeg and bring to the boil.
Let the borscht simmer for 25-35 minutes, then season to taste and serve with freshly chopped parsley and sour cream as well as the desired side dishes.
I have kept the basic borscht preparation vegan or vegetarian. Add the red soup, your borscht stew as required with the desired ingredients. Good success and good appetite! |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:40 minutes |
Personal
Notes: |
Personal
Notes: Let the borscht simmer for 25-35 minutes, then season to taste and serve with freshly chopped parsley and sour cream as well as the desired side dishes.
I have kept the basic borscht preparation vegan or vegetarian. Add the red soup, your borscht stew as required with the desired ingredients. Good success and good appetite!
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