Red Borscht – Beet Juice Concentrate, broth 1l, salt, pepper, sugar.
Croquets: pancakes, Sauerkraut with Mushrooms, onion, oil, egg, bread crumbs.
Add Red Borscht – Beet Juice Concentrate, salt, pepper and a little sugar for taste to the prepared broth. Cook for 5 min., do not allow to boil. Prepare Croquets in the meantime.
Fry onion, add Sauerkraut with Mushrooms and salt. Place the filling on the pancakes, fold them up and bring together the edges using beated egg. Then dip the croquets into beated egg, cover with bread crumbs and fry.
Serve the croquets together with the borscht, on a separate plate.
Puree of Cucumbers in Brine, broth 1l, onion, carrot, celery, olive oil, potatoes 400 g, sour cream, pepper, salt, maggi, parsley.
Cut the vegetables (onion, carrot, celery) and fry them on olive oil in a pot. Pour broth. Add Puree of Cucumbers in Brine and sliced potatoes. Cook until the vegetables are soft. Flavor the soup with salt, pepper, maggi and fresh parsley. Add sour cream for taste.
Żur – White Borscht, white sausage 200 g, smoked sausage 200 g, smoked bacon 100 g, onion, sour cream 200 g, oil, broth 2l, marjoram, pepper, salt, garlic, Horseradish.
Chop the onion and fry it on hot oil. Add bacon cut in strips into the frying pan. Slice the white and smoked sausage and put them into a pot. Pour broth into the pot and cook. Add Żur – White Borscht mixed with 4 spoons of horseradish into the pot. Finally add the fried bacon with onion and cook the mixture for 20 minutes. In the meantime flavor it with garlic, marjoram, salt and pepper and pour the sour cream. White Borscht can be served with pieces of hard-boiled egg.