Polish White Borscht

Serves 3-4 people

300 g of top round beef
6 Munich sausages
100 g of Paris ham
1 medium size onion
1 medium size carrot
1 celery stick
3 garlic cloves
1 big seedless lime
3 hard boiled eggs
1 bunch of dill
200 ml of cooking cream
2 tbsp of sunflower oil
2 tsp of salt
2 tsp of white pepper
1 tsp of ground coriander
1 bay leaf

1) Dice beef into about 1.5 cm cubes. At a medium temperature stove add the beef into a cooking pot with hot water and cook for 1 hour.

2) Slice the Munich sausages, Paris ham and dice carrot, onion. Slice celery. Finely chop 3 garlic cloves. Cut the egg into halves.

3) At medium high temperature stove add 1 tbsp of oil into the grill pan. Add sliced Munich sausages & Paris ham. Stir fry for 5 min. Remove ham & sausages from the pan. Add 1 tbsp of oil into the same pan. Add carrot, sliced celery, garlic cloves. Stir fry for 5 min.

4) Add fried Munich sausages & ham into the pot with the boiled beef. Add fried vegetables, 2 tsp of salt, 2 tsp of white pepper, 1 tsp of ground coriander & 1 bay leaf. Cook the soup for 20 min.

5) Add the cooking cream & cook for 5 min at low temperature. Turn off the stove. Add few ladle spoons of the soup into the serving bowl. Garnish with chopped dill. Add half egg.

[pro_ad_display_adzone id=”691″ padding=”1″ border=”20″ background=”1″ flyin=”1″ flyin_position=”bottom-right”]