500 gr veal
2 carrots
2-3 onions
2-3 potatoes
veal soup (or veal stock)
celery, parsley
black pepper in grains
bay leaf
Seal of Quality sour cream


Cut the meat in small pieces, cover with water and boil for 10 minutes, constantly removing the scum. Strain the soup and put the meat back again. Add the bay leaf, black pepper in grain, celery and continue to boil. Meanwhile cut the carrots and the onions and fry quickly in oil. Then add them to the soup as well as some stock or broth. When the borscht is cooked remove the celery and add the finely chopped parsley. Let it boil again. Serve it with sour cream.

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Association of Meat and Dairy Processors in Macedonia