Polish Borscht

Ingredients of Polish Borscht:

Polish Borscht Recipe
Beef in the collar: 500 g
Bacon: 100 g
Cabbage: 500 g
Beetroot: 500 g
Celeriac: 1 quart
Onion (big): 1
Leek (small): 1
Chopped parsley: 1 c. soup
Wine vinegar: 1 tbsp. soup
Cream
Salt and pepper

Preparation method of Polish Borscht:

Bring 1.5 liters of water, salt and pepper to a boil. Put some beef and pork belly. Cook to a rolling boil. During the first 30 minutes of cooking, skim regularly. Wash cabbage, remove damaged leaves, cut into quarters, remove the core and cut the leaves into strips.Itemize them into julienne, with the exception of one that you grate and mix with vinegar. Peel the celery and onion. Chop them. Charge leek into small pieces. After 40 minutes of cooking, add all the vegetables except sugar beet shredded. Cover and simmer over low heat for 50 min. Remove the meat and cut into cubes. Stir in grated beet cooking liquid. Sprinkle with parsley. Serve warm. Serve this soup with a little cream.

Serving:

3-4 people

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