Red borscht
Red borscht
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Description
potatoes, carrots, onion, cabbage, beets, bell peppers, dill, chicken eggs, parsley, minced pork meatball, tomato paste, white granulated sugar, 9% vinegar, salt, ground black pepper.
Allergens in bold.
Recipe
the mixture (potatoes, cabbage, herbs, and meatballs) is put in 2.5 litres of boiling water and is cooked for 20 minutes, then fried carrots are added, and the mixture is cooked for another 15 minutes, then fried beet is added, and the mixture is cooked for another 10 minutes. It takes a total of 45–50 minutes for borscht to cook. Let it sit for some time before eating.
Refreezing is not allowed.