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DIFFICULTY

30 min

Borscht with beets garnished with spicy Gorgonzola Pdo

Ingredients

  • 120 g Spicy Gorgonzola Pdo
  • 1.5 l of vegetable broth
  • 400 g cooked beets from the day before
  • 200 g carrots
  • 2 hard-boiled eggs
  • 3 sprigs of dill
  • 1 bay leaf sprig
  • 30 g dried mushrooms
  • 2 garlic cloves
  • 3 tablespoons tomato paste
  • 1 tablespoon vinegar
  • salt
  • pepper
  • 40 g butter

Preparation

  1. Heat the vegetable broth and add the tomato paste, garlic, and bay leaves.
  2. Soak dried mushrooms in water for 30 min.
  3. Meanwhile, dice the beets and carrots. Then shred the soaked mushrooms.
  4. Heat the butter in a saucepan, then add the mushrooms, beet, carrots and dill. Add the vegetable broth and let it simmer. Add the vinegar, salt and pepper. Cook for 30 minutes.
  5. Serve the soup by garnishing it with the hard-boiled egg, spicy Gorgonzola Pdo, and fresh dill.