Borscht beetroot soup - From farm to table. Wild and woolly style.

Harvest potatoes, leek, beetroot, sprout leaves, green cabbage, and zucchini.

Peel the potatoes and chop them into small pieces.

Chop the beetroot leaves, green cabbage, zucchini, and onions.

Prepare a broth made from lamb on a wood stove, cooking for approximately three hours.

Remove the bones and meat from the broth, peeling off the meat to add to the soup later.

Add all the chopped vegetables to the broth.

Season with salt, pepper, and garlic to taste.

Stir the mixture well and let it simmer for about one hour until the soup is finished.

Equipment Needed

Dietary

Allergens