Galician borscht


Yield: 2 л
Servings: 8

Traditional Galician borscht based on the book by Olga Franko.

Ingredients


pork ribs 250 g
borscht kvass 0.5 liters
beet 1 kg
beet juice 200 ml

Instructions


Step 1

Boil the rib broth, strain.

Step 2

Add finely chopped beets, add borscht kvass, salt and cook over low heat until the beets become pulpy.

Step 3

Add freshly squeezed beet juice to the ready borscht for color.

Borscht kvass, according to Olga Franko's recipe, is prepared as follows: 2/3 of the jar is filled with pre-washed, cleaned and cut red beets, pour boiled water and put in a warm place to sour. You can add a few pieces of stale rye bread, then the beets will ferment faster.


Chocolate cherry pie

Chocolate cherry pie

Marina Nosova

Potato fritters

Potato fritters

Cooking Together

20 min
Chicken soup with galushki

Chicken soup with galushki

Cooking Together

45 min
Turkish lentil soup with mint

Turkish lentil soup with mint

Cooking Together

30 min
Apple and brie cheese sandwich.

Apple and brie cheese sandwich.

Cooking Together

20 min