Name: Borscht
Prep time: 40 min
Cook time: 2 h 20 min
Total time: 3 h
Yield: 6 SERVINGS
Cuisine: Česká kuchyně
Ingredients: 350 g beef hindquarter; 9 g sour cream; 350 g cabbage; 1 sprig fresh dill; 240 g fresh beetroot; 200 g potatoes; 200 g crushed tomatoes; 170 g onion; 150 g fennel; 100 g carrots; 30 g lard; 30 ml white wine vinegar; 1 celery stalk; 2 bay leaves; 2 sprigs flat-leaf parsley; 20 g light roux; 1 g black pepper; 5 g salt

Preparation method

Cut the potatoes into 1.5 cm cubes and place them in a bowl with cold water.

Cut the carrots lengthwise and slice them into 0.5 cm thick pieces. Roughly chop the onion, and cut the celery stalks in half.

Remove the tough core from the fennel and cut the fennel into strips.

Ingredients

Preparation method

Nutritional values