Borscht vegetable soup

Borscht vegetable soup

For borscht vegetable soup High rib and pork neck in a large pot. Half of the soup vegetables and 1 onion crush, add and cover with cold water. Bring the soup to the boil and skim off the foam. Season with peppercorns, salt and bay leaf and simmer for 45 minutes. Peel beetroot and cut into fine strips. Cut 1 onion and the rest of the soup vegetables into small cubes. In a frying pan let out butter. Sauté the vegetables, season with salt and 1 teaspoon white wine vinegar. Cut white cabbage into fine strips. Peel and dice the potatoes. Pour the soup through a sieve and remove the vegetables. Dice the meat and add cabbage and potatoes to the soup. Bring the borscht to the boil and simmer for 20 minutes. Add beetroot. Blanch, skin and dice the tomato. Add the white beans and tomato to the borscht. Cut the Frankfurter sausages into slices and mix into the borscht. Stir the flour with a little cold water until smooth and bind the soup with it. Season borscht with pressed garlic, salt, finely chopped parsley and 2 teaspoons white wine vinegar. Sprinkle with dill shortly before serving. Stir the sour cream until smooth. Fill the borscht vegetable soup on a plate and add the sour cream.

Servings: 3, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
694 kcal
41 g
40 g
33 g

(C)opyright by Marions Kochbuch