Red Borscht
A classic of Polish cuisine, the red borscht is a beetroot soup made with vegetables and meat, traditionally served with bread and a cucumber.
📷 Vyacheslav Argenberg — CC BY 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 65 min cottura · 4 porzioni · facile
Ingredients
- 400g of zucchini
- 200g of carrots
- 200g of cucumber
- 100g of potatoes
- 100g of fennel
- 500g of game hen
- 200g of beets
- 200g of carrots
- 1 onion
- 200g of zucchini
- 500ml of meat broth
- 1 tablespoon of salt
Method
- Wash and cut the vegetables, then cook in salted water for 15 minutes.
- Cut the game hen into pieces and cook in a pot with oil and garlic.
- Add the meat broth, vegetables, and cook for 30 minutes.
- Grate the carrots and zucchini and add them to the broth.
- Cook for 10 more minutes, then add salt and cucumber slices.
- Serve hot with bread and cucumber on the side.
The story
Red borscht has roots in ancient Chinese and Ukrainian traditions and spread to Poland over the centuries, becoming a beloved family dish.
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