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Russian Borscht to Global Cuisine by Ariadna de Raadt

the Hague, ZH, NL

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BORSCHT is a winter soup.
It differs from other soups by presence of Red Beetroot.

In the summer, BORSCHT can be vegan, but in the winter it is cooked in a fatty bouillon or with pieces of bacon (also a cabbage, carrots, potatoes, tomatoes or tomato paste, sweet pepper, herbs, onions, garlic)

To prevent the beets from losing their red color, it is better to rasp a cooked one at the end of cooking ( or marinated beetroot).
Add sour cream for taste!

this receipt is for "Global Cuisine"