Borscht with Cheese Spreads

Wash the meat, put it in a large saucepan, pour 4L cold water over it. Add half a carrot, half an onion, peppercorns and bay leaf. Let simmer for 2 hours on medium heat, now and then lift off the foam with a skimmer.

Chop the onions, grate the carrots and grate the beetroot. Fry the onions in a large pan, add the carrots and fry them, then add the beetroot and fry them. Add tomato paste. Peel, chop and add tomatoes. Pour 3 ladles of stock, bring to the boil. Cut the bell pepper into thin slices, add. Stir in Letscho. Let simmer for 15 minutes.

Peel and dice the potatoes. Cut the white cabbage into fine strips.

Pour the finished broth through a fine sieve. Detach the meat from the bone, cut into small pieces and set aside. Bring the broth back to the boil, add potatoes, simmer for 10 minutes. Mix in the filler and bring to the boil again. Add the white cabbage. Cook on medium heat for 20 minutes. Add meat.

So that the taste of the soup can develop properly, the soup should be cooked the day before, because borscht only tastes really good on the second and third day after cooking. However, if you are “spontaneous”, you should definitely prepare the insert as early as possible, because this is the flavor carrier of the soup.

Bring the soup to the boil again briefly before serving. Chop the herbs and add to the soup. Puree 2 scoops of soup stock, the clove of garlic, a piece of bacon and the spice mixture and stir into the soup.

Put the grated cheese in a bowl, squeeze the garlic clove, fold in the mayonnaise. Salt and pepper. Cut the baguette and spread the spread on top.