Menu
Products Experience

Order catalogue

Your details

Order the exclusive BORA Magazine free of charge with information about our cooking systems and exciting stories from the world of BORA.
Please note: fields indicated with an * are mandatory.
#6 Borscht (beetroot soup)

#6 Borscht (beetroot soup)

Preparation

Drizzle the beetroot with olive oil, season with salt, and bake in the oven for 60 minutes at 100°C until soft. Peel the cooked beetroot and roughly grate. Put the grated beetroot in a pot, cover with the beef stock and heat until almost boiling. Simmer for 10 minutes. Finely chop the onion, leek, pepper and tomatoes and fry in olive oil. Add the fried vegetables to the soup. Chop the cabbage into small pieces and also add to the soup. Simmer for another approx. 5 minutes. Season with salt and pepper. Serve the finished soup topped with a dash of sour cream, dill and lemon zest.

 

BORA_Ansicht_1010_Meister_Borscht_1.jpg

Serves 4

  • 5 beetroots
  • 1 onion
  •  1 small leek
  •  1 red pepper
  • 5 cherry tomatoes
  • 1 litre beef stock
  • 200 g sour cream
  • Grated lemon zest
  • 3 sprigs of dill
  • Half a small white cabbage

Send shopping list

Popup Picture
Check out the products for yourself at our retailers
Find a retailer

Cookies for analysing website access / marketing measures.

Napotek v zvezi s piškotki: Piškotki za analizo dostopanja do spletne strani/marketinški ukrepi Z nadaljnjo uporabo spletne strani, se strinjate s to uporabo. Informacije v zvezi s piškotki in možnost pritožbe.