Your folders
Your folders
Export 5 ingredients for grocery delivery
Step 1
Peel and slice beetroots in half, then put them in the broth. Add peeled cloves of garlic and dried mushrooms.
Step 2
Bring to boil. Then cover the pot and reduce the power of the burner to such that the borscht only blinks slightly and cook it for an hour. 10 minutes before the ending of cooking add marjoram.
Step 3
Take off the gas and remove all ingredients, leaving just broth. Add a teaspoon of sugar to the boiled borscht and a tablespoon of spirit vinegar along with salt and pepper.
Step 4
The borscht is ready. You can drink it as it is, reheat it, or serve with uszka.
Step 5
The beetroots taken out of the borscht can still be grated and fried - they make for a very traditional Polish side dish, especially with some horseradish.
Your folders
allrecipes.com
4.2
(6)
30 minutes
Your folders
savaskitchen.com
5.0
(2)
60 minutes
Your folders
eatingeuropean.com
4.9
(14)
60 minutes
Your folders
curiouscuisiniere.com
4.4
(65)
20 minutes
Your folders
polishfeast.com
5.0
(1)
1 hours
Your folders
everydayhealthyrecipes.com
5.0
(1)
50 minutes
Your folders
internationalcuisine.com
4.3
(39)
75 minutes
Your folders
curiouscuisiniere.com
4.4
(103)
1 hours
Your folders
saveur.com
Your folders
cooking.nytimes.com
4.0
(685)
Your folders
polonist.com
4.8
(23)
1 hours, 35 minutes
Your folders
allrecipes.com
Your folders
allrecipes.com
4.5
(453)
40 minutes
Your folders
vikalinka.com
5.0
(23)
140 minutes
Your folders
foodandwine.com
5.0
(1.2k)
Your folders
feastingathome.com
4.7
(34)
25 minutes
Your folders
epicurious.com
3.5
(21)
Your folders
momsdish.com
4.8
(640)
45 minutes
Your folders
valentinascorner.com
5.0
(5)
60 minutes