Russian borscht

Name: Russian borscht
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 200 g Chinese cabbage; 75 g pickled beetroot balls (from the glass); 1 bag of Russian borscht; 2 Vienna sausage (approx. 80 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS ripened cream; 1/2 package (25 g) frozen dill

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

200 g Chinese cabbage
75 g pickled beetroot balls (from the glass)
1 bag of Russian borscht
2 Vienna sausage (approx. 80 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS ripened cream
1/2 package (25 g) frozen dill

Directions

1
Clean, wash and cut the Chinese cabbage into strips. Drain beetroot and cut into slices. Stir soup powder with a whisk into 1/2 litre cold water. Bring to the boil while stirring, add Chinese cabbage and beetroot. Cook over low heat for about 10 minutes, stirring occasionally.
2
Cut the sausages diagonally into slices. Finally add them to the soup, heat them up and season with salt and pepper. Arrange the soup in deep plates and put a blob of sour cream in the middle of each plate. Serve sprinkled with dill