Borscht Soup

1. 1

   boil everything together over a low heat for 2 1/3 to 3 hours.

2. 2

   whenmeat is tender, take it out and put in potatoes and other vegetables and boil until tender.

3. 3

   remove the gammon.

4. 4

   meanwhile in another pot boil the beetroot, but keep the water.

5. 5

   peel and dice beetroot and add to the vegetables, with the red water from the boiled beetroot.

6. 6

   do not boil the bortsch after that, just heat it gently.

7. 7

   cut the gammon into cubes and add to the woup.

8. 8

   Before serving put the sour cream into a turret and pour the soup inches.

* Per serving · 4 servings · Values may vary.

No additional tips available.