Borscht

Good to know:

Borscht is not a soup, but a stew in which the spoon must stand. Absolute gourmets can cook it with beef fillet, otherwise finely shredded goulash will do perfectly. Instead of beef broth, vegetable soup is also possible. Borscht does not necessarily have to be served with potatoes. But a dollop of crème fraîche or sour cream should be added when serving. If you double the amount of ingredients listed, you can even freeze a large unit.

Cut the goulash into slices, brown it in a saucepan with a little bit of oil. Then add the coarsely diced onions together with the finely diced garlic and the peppers. Pepper, season with salt and – when everything together has taken on plenty of color – extinguish with the red wine. Add the bay leaves and fill up with half a liter of water. Cover and simmer on low heat for about 30 to 40 minutes. The meat should not be firm at the end.

Cut beet into quarters, carrots into halves lengthwise and cut each into thin slices. Grate the cabbage. Cut the bacon into strips and put it in a second saucepan with a little bit of fat. Add the beet and fry briefly. Sprinkle in the caraway seeds and coriander, pour in the clear soup and simmer gently at a low temperature for ten minutes. Next, add the remaining vegetables with the pizza tomatoes. After 20 minutes the vegetables should have the desired

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