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"Schnitz und drunder" with fried chicken! Livestream from 11.00 am
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.
Borschtsch. I like the onomatopoeia of this soup. Beetroot gives it its typical red colour. Carrots, cabbage and potatoes give it substance. "Borschtsch!" The name says how it is prepared: It sounds like throwing the ingredients together. "Borschtsch" and everything is in the pot. Of course, the word has its origins somewhere else entirely. Wikipedia tells me that the Slavic name for the herb bear's claw gave it its name. This name, in turn, does not come from bear thieves, but because the leaves of the plant resemble animal feet, i.e. bear claws. This leads me to "bear paws", which in turn is a biscuit and has nothing at all in common with the plant.
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
- 1 litre of vegetable stock
- 100 g potatoes (floury or firm, doesn't matter much), cut into cubes
- 200 g white cabbage, cut into strips
- 1 small beetroot, shredded
- 2 carrots, grated
- 2 garlic cloves, pressed
- 1 onion, chopped
- 1 tbsp vinegar
- 2 tbsp sugar
- 1 bunch of fresh herbs (dill, parsley or whatever you like)
- 100 grams of sour cream (optional)
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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