Red borscht.
This is my beloved and spectacular soup.
Red borscht in my edition
It is red wine and it tastes ...
Try it yourself.
I buy beets medium,
because it seems to me, That they are the tastiest.
I wash, I peel and cut into slices.
I pour cold water,
at most five cm over beetroot,
I pour a handful of cumin,
A handful of raisins,
I throw in a broth and a tablespoon of butter,
I add pepper, I cover with a lid
And I leave on low heat on
at least an hour and a half.
Then, If I have a beet sourdough
I acidify it with borscht,
And if I don't have, I pour a small amount of vinegar.
You can also acidify borscht with lemon juice.
However, I prefer vinegar.
I serve this borscht with potatoes puree
or with patties
or meat pancakes.
Pride!
