Red borscht

Ingredients

ContainsEggs

potato (29.32 %); white cabbage (18.32 %); beetroot (16.95 %); boneless pork (ham) (10.10 %); onion (6.68 %); carrot (5.61 %); fresh dill (5.04 %); pork fat (2.47 %); bell pepper (2.24 %); refined sunflower oil (0.78 %); chicken eggs (0.69 %); white crystal sugar (0.59 %); tomato pulp (0.56 %); table vinegar 9 % (0.24 %); citric acid (0.15 %); table salt (0.22 %); ground black pepper (0.03 %); khmeli suneli seasoning (0.01 %).

159 kr/kg

In stock

Add the mixture (potato, cabbage, herbs and meatballs) to 2.5 L of boiling water and cook over medium heat for 20 minutes. Add the carrot mirepoix and cook for a further 15 minutes, then add the beetroot mirepoix and simmer for another 10 minutes (total cooking time 45–50 minutes). Let the borscht rest before serving. Do not refreeze.