Borshch

Ingredients

Yield:

2 portions

• • 60 gr Beets, Diced
  • 45 gr Cabbage, Fresh
  • 32 gr Potato, Diced
  • 15 gr Carrot, Diced
  • 4 gr Parsley, Chopped
  • 14 gr Onion, Diced
  • 9 gr Tomato Puree
  • 7.3 gr Butter, Unsalted
  • 3 gr Granulated Sugar
  • 165 gr White Vinegar
  • 240 gr Chicken Stock
  • Black Pepper, Ground
  • Bay Leaf
  • 2 gr Sea Salt
  • 1.5 gr Dill, Fresh, Chopped
  • 10 gr Sour Cream

Preparation

Difficulty:

easy

Time:

30 Minutes

1. • Saute the vegetables until tender
   • Add the tomato puree and stir
   • Add the stock and reduce by 30%
   • Season with herbs, spices, and vinegar
   • Serve with sour cream on the side