Czech Borsc recipe (Soup)
Cut meat into small cubes.
Cut up fat salt pork and bacon and fry with onions until they are golden.
Add paprika and meat and fry, turning over constantly, for about 10 minutes.
Pour in beef stock and simmer gently for 30 minutes.
Add sauerkraut and vegetables and continue cooking until meat is tender and vegetables are done (about 30-45 min).
Whip the cream, season with salt and float on top of each serving.
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