Warm Borstsch – with Meat

First cook the meat and bone broth. Beet rinse, clean, cut into narrow strips, season with salt, sprinkle with vinegar and mix, stew with a little bit of fat from the clear soup parade marrow and sugar until half cooked.

Cut the prepared onion, carrot and parsley root into thin strips and stew until soft.

Cut the peeled potatoes into pieces, boil them in the strained clear soup, add the chopped white cabbage and cook for 10 to 15 minutes. Now add the stewed beet, stewed roots and onion, chopped fresh tomatoes, black pepper, new spices and bay leaf seasoning and flour stewed in light butter and whisked with clear soup.

Cook for another 5 minutes, season with crushed garlic, chopped parsley and bacon, let it boil and then let it rest for 15 to 20 minutes.

Serve Borstsch with cooked meat, whipped cream, chopped parsley and dill.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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