Student Borscht
Soups • World
Description
The meat can be almost any kind, and the tomatoes can be added fresh instead of stewed.
Ingredients
- Beef 10 oz
- White Cabbage 20 oz
- Potato 1 piece
- Carrot 1 piece
- Onion ½ head
- Dried parsnip 3 tablespoons
- Butter 1 tablespoon
- Salt to taste
- Ground Black Pepper to taste
- Potato 2 pieces
- Passata Tomato Sauce 4 tablespoons
- Egg white 1 piece
Step-by-Step Guide
Step 1
Grate the carrot on a medium grater. Chop half of the onion not too finely. Slice the cabbage and tomato. Pour 200 ml of water over the vegetables and add 2 tablespoons of tomato paste. Season with salt, pepper, and add dill (a heaping tablespoon). Simmer for about 15–20 minutes.
Step 2
In a 4-liter pot, pour in 3 liters of water, bring to a boil, add the chopped potatoes and 10 pieces of meat.
Step 3
Add the stewed vegetables to the boiling water. Add 1 tablespoon of butter, 2 tablespoons of tomato paste, and 2 tablespoons of dill. Gradually pour in the egg white. Season with salt and pepper. Reduce the heat to medium. Cook for 15–20 minutes.
Step 4
Bring to a boil again and after 2–3 minutes, remove from heat.
Step 5
It is advisable to let the borscht steep. Serve with sour cream (to taste) and dill.
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