Salted Kiss - Le Baiser salé
  • About
  • Recipes Blog
  • Entree, Salads, Sides
    • Quiche,Salted tarts >
      • Mussels Quiche
      • Salted Tart
      • Sun Set Quiche
      • Quiche Lorraine
      • Quiche Cathy au poisson
    • Hors d'Oeuvres and Entrees >
      • Gougeres
      • Violet Tower
      • Paté & Salted Cakes >
        • Liver Paté
        • Salted Cake
      • Sir Artichoke
      • Tomato and Mustard Tart - Tarte a la Dijonnaise
    • Soupes >
      • Borscht
      • Soupe 7
      • Soupe 5
      • Soup Manou
      • Tomato Soupe
      • Onions soup
      • Soupe au Pistou
      • Velvet Pumpkin Soup
      • Mushrooms Soupe
      • Almond with Mushroom potage
      • Sublime of Cauliflower
    • Salads >
      • Beetroots,Leeks and walnuts salad
      • Tabbouleh salad
      • Cottesloe
      • Beetroot, Yoghurt and lemon salad
      • 19th Salad - Salade du 19eme
      • Warm Avocado
      • 15th Nice Salad
      • Red Salad
  • main ingredient
    • Eggs >
      • Antilla eggs
      • Potato Omelette
    • Pasta & Rice >
      • Couscous
      • Gnocchi
      • Pasta Vongole - Venise, Venise, Venise
      • Lasagna with Salmon and spinach
      • Risotto with leek and sausage
      • Pasta De Bretagne
      • Pasta Tuna
    • Vegetables >
      • Celeriac steak and Paris sauce
      • Vegetable and cumin crepe
      • Farcou
      • Potato & Lemon Puree
      • Potato Puree
      • Zucchini Flan
      • Roasted Potatoes
      • Artichokes
      • Ratatouille
    • The Sea >
      • Mussels A la mariniere
      • Lambis from Guadeloupe
      • Octopus with chorizo and beans
      • Fish >
        • Fufu and smoked fish (Congo)
        • Mackerel Rillettes
        • White fish
        • fish in Banana leaf
        • Chermoula fish
        • Brandade de Morue Creamed Salt Cod
        • Mackerels
      • Local clams
      • Bigorneaux
      • Scampi
      • Wrapped Scallops
      • VOL AU VENT
    • Feathers >
      • Mustard and Thyme Chicken Maryland
      • EMU
      • Rabbit
      • Cordon Bleu
      • Roasted Chicken
      • Poulet a la Provencale
      • Dinde au Whisky à la Jean-Francois
      • Duck a l'orange France&Vietnam
    • Blue White Red Meat >
      • Osso Buco Gremolata
      • Crocodile
      • Kangaroo
      • Stuffed Cabbage Veal&Porc
      • Beef >
        • Meatballs chez Jill
        • Boeuf Bourguignon "the famous"
      • Porc >
        • Ribs
        • Sausages and Lentils
        • Potatoes married to Bacon
      • Lamb and Mutton >
        • Tajine
        • Dominique's Lamb Curry
        • Spiced Lamb Shanks
  • Desserts
    • Pastry, and sweets
    • Clafoutis
    • Madeleines
    • Panna Cotta et coulis de Mangue
    • Lemon mousse
    • Cocoballs
    • Crepes Fortunate
    • Pear and almond Tarte
    • Apples and Blackberry Brown tart
    • Gateau au chocolat
    • Apples cake
    • Caramelised Pears Cake
    • Far
    • Apples Tart
    • Prune Tarte
    • Apples and Pears Compote
  • Sauces, dips and more
    • Tapenade
    • Sauces & Vinaigrette >
      • White butter sauce - Beurre Blanc
      • Bechamels and basic sauces
      • White sauce
      • Roux
      • Mayonnaise
      • Pistou
      • Vinaigrette
    • Spices and Herbs >
      • Bouquet Garni
      • Baharat Spices blend
    • Truc and Tric >
      • Whole fish
  • Contact

BORSCHT

BORSCHT
In Russian cuisine, soup is regarded as the first course, eaten after the appetizers, as it similarly stimulates the appetite. Soup is commonly thought of as a peasants meal but this meal was not only for the poor, for whom there was little choice, for even royalty, Borscht and other soups were held in high esteem.
Here is a simple and the most well-known Russian soup recipe ..."the Borscht". Lovellyy!!


serve 4 people

INGREDIENTS


500g red beetroot
2 large carrots
1 turnip
350g white cabbage
1 large white onion
500g beef
2 Tbs butter
1.5L bouillon/stock (vegetable or beef)
3Tbs red wine vinegar
2 bay leaves
1Teaspoon sugar
1 small bouquet each of parsley and dill
200ml Sour cream
Salt and Pepper

 
PREPARATION


  1. Wash the vegetables and cut them into small pieces.
  2. Cut the beef into bite-sized portions.
  3. Melt the butter in a large saucepan then add the meat, carrots, turnips and onion.
  4. Braise for about 10 minutes, until the meat has browned and the vegetables are soft.
  5. Add the red beetroot, stock, vinegar, bay leaves and sugar.
  6. Season with salt and pepper.
  7. Stir thoroughly, cover and let simmer for 45 minutes.
  8. Wash the parsley and dill then tie in a bouquet.
  9. Place the white cabbage and bouquet in the saucepan and cook for a further 30 minutes.
  10. Remove the bouquet of herbs and bay leaves.
  11. Stir well and serve with a dollop of sour cream.
 
Bon Appetit !!
Should be kept in Fridge and consumed within 4-5 days.