Bortsch Cons omme

Ingredients for Bortsch Cons omme

Instructions for Bortsch Cons omme

To prepare the Bortsch Cons omme recipe, please follow these instructions:

Beetroot, peeled off in small pieces, onions peeled and insert in the boat and both shared with added oksebouillonen for several laps. The rest of add as much water, put over heat, and boiled beetroot pureen together with powdered celery, salt and peppercorns in approx. ½ hour. Then strained the broth, preferably through a cloth until it's completely crystal clear and transparent.
Give a slight rehash and samg. The soup is served in broth cups electric plates. (Is there a pattern in the bottom of the plate, it must be visible). Serve with a dollop of sour cream in Center of each serving, topped up with a teaspoon. caviar. Caviaren can be omitted).

Tips:
The soup can be made the day ahead of time and just warmed up. You feel transported to an elegant dinner at the Russian court, and it has nothing to do with the more, excellent bondske and hearty version of Bortsch.