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, 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!!
INGREDIENTS for 4 people
500g red beetroots
2 large carrots
1 turnip
200g white cabbage
1 large onion
500g beef(steak)
2 Tbs butter
1.5 L bouillon/stock (vegetable or beef)
3Tbs red wine vinegar
2 bay leaves
1Tps sugar
1 small bouquet each of parsley and dill
200 ml sour cream
Salt and Pepper
PREPARATION
Wash the vegetables and cut them into small pieces.
Cut the beef into bite-sized portions.
Melt the butter in a large saucepan then add the meat, carrots, turnip and onion.
Braise for about 10 minutes, until the meat has browned and the vegetables are soft.
Add the red beetroot, stock, vinegar, bay leaves and sugar.
Season with salt and pepper.
Stir thoroughly, cover and simmer for 45 minutes.
Wash the parsley and dill and tie in a bouquet.
Place the white cabbage and bouquet in the saucepan and cook for a further 30 minutes.
Remove the bouquet of herbs and bay leaves.
Stir well and serve with a dollop of sour cream.
Bon Appetit !!
Should be kept in fridge and consumed within 3-4 days.
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, 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!!
INGREDIENTS for 4 people
500g red beetroots
2 large carrots
1 turnip
200g white cabbage
1 large onion
500g beef(steak)
2 Tbs butter
1.5 L bouillon/stock (vegetable or beef)
3Tbs red wine vinegar
2 bay leaves
1Tps sugar
1 small bouquet each of parsley and dill
200 ml sour cream
Salt and Pepper
PREPARATION
Wash the vegetables and cut them into small pieces.
Cut the beef into bite-sized portions.
Melt the butter in a large saucepan then add the meat, carrots, turnip and onion.
Braise for about 10 minutes, until the meat has browned and the vegetables are soft.
Add the red beetroot, stock, vinegar, bay leaves and sugar.
Season with salt and pepper.
Stir thoroughly, cover and simmer for 45 minutes.
Wash the parsley and dill and tie in a bouquet.
Place the white cabbage and bouquet in the saucepan and cook for a further 30 minutes.
Remove the bouquet of herbs and bay leaves.
Stir well and serve with a dollop of sour cream.
Bon Appetit !!
Should be kept in fridge and consumed within 3-4 days.
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