Soups
Borscht with Sour Cream and Horseradish
Borscht is one of the best-loved soups of Eastern European cooking, and beetroot is at its heart. In this version, beef stock simmers with root vegetables, sauerkraut and pickled beetroot, flavoured with a bundle of whole spices. A spoonful of sour cream mixed with horseradish and spring onion finishes each bowl.
Prep: 2 h 15 min
Servings: 4
Energy: 75 kcal per serving
Method
01.
Cut the beef into cubes, rinse them and simmer in lightly salted water for about 1 hour until tender. Drain the meat, keep the stock and cut the meat into smaller pieces. Meanwhile, peel, wash and dic…
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