Borscht with Mussels
Soups • Author's
Description
Borscht with Mussels
Ingredients
- Mussels 5 oz
- Beetroot 2 pieces
- White Cabbage 5 oz
- Parsley 1 bunch
- Carrot 1 piece
- Onion 1 head
- Potato 1 piece
- Clarified Butter 2 tablespoons
- Sour Cream 4 teaspoons
- Sugar 1 teaspoon
- Vinegar essence 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil the mussels (do not drain the broth, it will be useful later), chop them and sauté with the chopped onion in clarified butter.
Step 2
In a separate pot, stew the chopped beetroot, carrot, and parsley with tomato paste and a small amount of water.
Step 3
Shred the cabbage and add it to the pot with vegetables after half an hour. Continue to stew for about another half hour.
Step 4
Bring the broth remaining from boiling the mussels to a boil, and add the diced potato.
Step 5
When the potato is almost ready, add the stewed vegetables and mussels to the pot, season with spices, add sugar, pour in the vinegar, and season with salt and pepper.
Step 6
Serve the borscht with sour cream.
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