Red borscht

Ingredients: potatoes (32%), beets (20%), cabbage (20%), pork meatballs (semi-fat deveined pork, onions, paprika, eggs, salt, ground black pepper – 15%), carrots – 10%, tomato paste, fresh dill, fresh parsley, white crystalline sugar, vinegar, salt, ground black pepper. Allergens are highlighted in bold.

Cooking method: the mixture (potatoes, cabbage, herbs, and meatballs) is put in 2.5 litres of boiling water and is cooked for 20 minutes, then fried carrots are added, and the mixture is cooked for another 15 minutes, then fried beet is added, and the mixture is cooked for another 10 minutes. It takes a total of 45–50 minutes for borscht to cook. Let it sit for some time before eating. Enjoy your meal!

Refreezing is not allowed.