Borscht with BALTAIS Smetana
A traditional Ukrainian beet borscht served with a generous dollop of thick sour cream — a classic family dish perfect for lunch.
Ingredients
- BALTAIS Smetana 25% 4 tbsp
- Red beets 2 pcs
- Potatoes 3 pcs
- Fresh cabbage 200 g
- Onion 1 pc
- Beef 300 g
- Water 1.5 l
- Salt and pepper to taste
We add only what we sell. The rest is up to you.
Method
- Cut beef into chunks, pour water over it and simmer for 15 minutes until half cooked.
- Peel red beets, cut into thin strips and add to the broth.
- Chop the onion and sauté in a dry pan until soft, then add to the borscht.
- Dice the potatoes and cabbage, then add to the broth.
- Simmer for another 15 minutes until all vegetables and meat are tender.
- Taste the borscht and adjust seasoning with salt and pepper.
- Pour the borscht into deep bowls and top each with a spoonful of BALTAIS smetana before serving.
- Serve hot with black bread.
