Berlin-style borscht with horseradish dip
Recipe by Siddhartha Meyer and Jule Frommelt
Ingredients in Benoo bag:
Onion, beetroot, potatoes, carrot, cabbage, ground horseradish, creme fraiche, parsley
Ingredients at home:
salt, pepper, cloves garlic, instant stock, water
Total cooking time (incl. resting time): approx. 35min
What’s needed in the kitchen: kitchen knife, cutting board, pot, bowl, peeler
Dice the onion in large pieces and heat in a large pot on a medium heat. No oil is needed, but add a splash of water to prevent burning.
In the meantime, peel beetroot and potato and cut into large pieces. Peel and wash the carrot and cut into large pieces, too.
Add 1 l water in the pot with the onions. Season with 2 tbsp. instant stock and bring to the boil. Now, add the chopped vegetables and cook on a medium heat.
Chop the garlic roughly and slice the cabbage. After 10 minutes of cooking, add both to the soup.
Cook for another 10 min. and season with salt and pepper.
Step 4: Horseradish dip
Mix creme fraiche and horseradish and transfer into a bowl. Wash and chop the parsley to garnish the dip. Serve with the hot borscht.