Guide
"Schnitz und drunder": Martini chicken with dumplings and red cabbage
by Simon Balissat
"Schnitz and drunder": Borscht
16.11.2020
Translation: machine translated
Every week I cook in the livestream - and you're there. On Mondays and Thursdays there's food from a first-person perspective and from my kitchen. Today with borscht.
Before I am corrected here: Yes, my recipe is for a very quick borscht. The soup is actually cooked for hours and then tastes better and better. It has to be a little quicker for me today.
Recipe
Ingredients
Preparation
- Cook the potatoes and cabbage in the stock
- Sauté the rue, carrots, onions and garlic in a frying pan for 5 minutes, deglaze with sugar and vinegar and add to the stock
- Leave to simmer for 15 minutes on a low heat, although longer is always better
- Garnish with sour cream and fresh herbs and serve with fresh, dark bread
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Simon Balissat
Teamleader Editorial
Simon.Balissat@digitecgalaxus.chWhen I flew the family nest over 15 years ago, I suddenly had to cook for myself. But it wasn’t long until this necessity became a virtue. Today, rattling those pots and pans is a fundamental part of my life. I’m a true foodie and devour everything from junk food to star-awarded cuisine. Literally. I eat way too fast.
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