A traditional red borscht made with grated beets, a meat and vegetable broth, and finished with cream. It pairs wonderfully with boiled, mashed, or fried potatoes.
Ingredients:
- water, 2 liters
- turkey wing, 1
- salt, 1 teaspoon
- carrot, 1
- parsley root, 1
- piece of celery, 1
- piece of leek, 1
- spices: 4 allspice berries, 1 bay leaf, 10 black peppercorns
- garlic clove, 1
- onion, 1
- beets, 750 g
- balsamic vinegar, 1 tablespoon
- cream 18%, 100 ml
- flour, 1 tablespoon
- chopped dill, 1 tablespoon
- optional: 1/2 teaspoon herb pepper, 1/2 teaspoon marjoram
Preparation:
Pour water into a large pot, add the turkey wing and salt, and bring to a boil. Then, simmer for about 40 minutes with the lid on.
Add the peeled carrot, parsley root, celery, and leek. Cook for another 20 minutes. Five minutes before the end of cooking, add the allspice, bay leaf, black pepper, garlic, and onion.
Strain the broth, then add the peeled and grated beets to the broth and cook for about 15 minutes.
Add the balsamic vinegar.
Mix the flour with half a cup of water and then combine it with the cream. Pour this mixture into the soup and bring to a gentle boil over low heat.
Add the dill and optionally season with herb pepper and marjoram.
