Komi-borscht
12 servings
180 minutes
Kefir and millet are usually added to Komi-borscht, which makes it completely different from the traditional banal home-made borscht. Sour cream and potatoes, similar in meaning, are also added here.
Calories312.3kcal
Proteins19.3grams
Fats10grams
Carbohydrates38.2grams
1
Cut the meat, pour in 3 liters of cold water, bring to a boil, remove the foam, and simmer for 1-2 hours. Then strain the broth, return the meat, and put it back on the heat.
- Beef: 800 g
2
When the broth boils, add rinsed millet, potatoes, and finely sliced beets and carrots. Cook until the vegetables are done.
- Millet: 1 glass
- Potato: 8 pieces
- Beetroot: 5 piece
- Carrot: 2 pieces
3
Before finishing cooking, add kefir, salt, and spices. Serve with sour cream and finely chopped onion.
- Kefir: 500 ml
- Salt: to taste
- Bay leaf: to taste
- Black peppercorns: to taste
- Allspice: to taste
- Sour cream: to taste
- Onion: 4 pieces
