DOVGAN Borschtsch Soup with Beetroot and White Cabbage 480 g

The so-called Borsch belt stretches from Poland via Galicia, Ukraine, Belarus to the Volga/Don region. The borscht is not necessarily consumed as an independent meal, but is often served as a pre-soup or an intermediate dish for lunch or dinner. The composition varies regionally, but almost always includes meat, unfermented or fermented beetroot, white cabbage and potatoes.

Characteristic of the preparation (as with many Eastern European soup dishes) is the long cooking time on low heat. Before serving, borscht should be seasoned with sour cream (or sour cream) and fresh herbs (usually dill, also garlic leaves or parsley). A salted garlic-oil dip and, in any case, fresh bread are often served with borscht.

Our borsch with beetroot, potatoes and white cabbage saves the consumer a lot of time due to the quick preparation and tastes like homemade.

Preparation instructions: Add 750ml of meat or vegetable broth to the contents of the glass and cook for 3 to 4 minutes.

Vertrieb: DOVGAN GmbH, Zinkhüttenweg 6, 22113 Hamburg, www.dovgan.de