Russian style borsch


  • 400 grams beetroot, peeled and boiled
  • 750 milliliters vegetable broth
  • 1 small onion
  • marjoram
  • 60 grams flour 0,5 teaspoons sugar
  • 1 tablespoon vinegar
  • 125 milliliters sour cream
  • 1 tablespoon smoked bacon, diced

Preparation method (receipt)

Pour the broth over the onion and marjoram, bring to a boil. Add grated beets. Dissolve the flour in the water and pour over the soup. Dress with a vinegar, sugar, salt and pepper. Serve with sour cream and shpik.

beet vegetable broth onion oregano wheat flour sugar vinegar sour cream shpik salt