Bortsch

Ingredients for Bortsch

Instructions for Bortsch

To prepare the Bortsch recipe, please follow these instructions:

Ox bow be in abundant salted water and brought to the boil. 2-3 hours to cook the meat is tender.

Beets, cabbages, gulerød, celery, onion and Leek chop finely.

FRY in a little butter or oil.

Tomato puree, oksebov, boil water, extra water and bouillon cube, salt, peppercorns, bay leaf and may be added.

A total of småkoges for about ½ hour until the vegetables are tender.

Flesh fished up and cut into smaller pieces, can be put back in the soup or distributed on each plate.

The soup season with vinegar.

Serve with crème fraîche and good bread.