This recept comes from our customer Lucie, thanks! :-)
Ingredients for 6 servings:
- 700g of pork
- 3 litres water
- salt
- freshly ground black pepper
- bayleaf, allspice, black pepper whole
- 1-2 small cans of diced tomatoes
- 500g beet root (cca 3 medium large)
- 1 carrot
- 1 parsnip or parsley root
- 1/2 celery root
- 1 onion
- 400g white cabbage (1/2 of 1 piece)
- cut parsley leaves
- 2 sourcreams
- sugar
- squeezed lemon
How to ... ?
1. Cut the beef in large pieces and cook for 2 hours (or until soft), take out and use the broth. (for a vegetarian version we skip this step)
2. Boil water (or broth), add salt, bayleaf, allspice and whole black pepper. Cut cleaned vegetables (beet root, carrot, parsley or parsnip, celery) in thin noodles. Add the noodles and canned tomatoes into the boiling water. Cook at small fire for 15 minutes.
3. Add finely cut onion and noodles of cabbage (cutting cabbage might be quite difficult, good luck!). Cook another 15 mins until all vegetables soften enough.
4. Cut meat pieces in inch-sized cubes and stir into the broth (vegetarians skip :-)
5. Stir in the sourcream. Check the taste - afterwards add using own judgment: salt, ground pepper, sugar, lemon juice. Shortly cook. Borscht is supposed to be spicy, not sweet.
6. Serve the botscht hot. Garnish with a tablespoon of sourcream. Against all "EU regulations" it tastes the best on the second day after cooking, when it becomes quite mellow. Just warm it up and serve.
