RED BORSCH WITH POTATOES AND BACON TOPPING

Peel and grate the beetroots, add water. Cook until tender with spices. Add meat or mushroom broth. At the end of cooking add the fermrnted rye flour to obtain a slightly sour taste and pleasant aroma. Season it with cream. Serve with mashed potatoes with gravy of fried bacon and onions.
Ingredients:
1 kg red beetroot
meat or mushroom broth
250 ml of fermented rye flour
sour cream
2 cloves of garlic
salt, pepper, bay leaf, allspice

The recipe is from:
Hotel "Dworek Korytków"
Korytków 57
26-225 Gowarczów
Poland
[email protected]
www.dworekkorytkow.pl/

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