A very simple recipe for traditional red borscht without leaven. It is perfect as a dish served with dumplings, ears or potatoes. In addition, the ingredients can then create a delicious salad. Borscht is delicious and you can also drink it in a mug as an addition to dishes 🙂

Ingredients:

½ kg of beetroots, peeled and sliced
2 liters of vegetable broth
3 cloves of garlic crushed
1 tablespoon of vinegar
4 pieces of dried mushrooms, crushed into powder
½ teaspoon of dried marjoram
5 grains of pepper
salt, pepper, sugar, vinegar to taste

Procedure:

Boil the broth and add the beets, a spoonful of vinegar, garlic, mushrooms and pepper to it. Cook, covered, for an hour on low heat. After this time, strain the soup through a fine strainer with gauze or tetra. After straining, vegetables can be used for beetroot salad. Season the soup to taste with marjoram, sugar, salt, pepper and vinegar. Tastes great with ears 🙂

Enjoy!