Czech Boršč Borscht Soup
Recipe: #45173
September 14, 2025
Categories: Stewing Beef, Bacon Loins, Eastern European, Copycat or Clone Recipes, more
"Recipe from the Grand Hotel Pupp, Karlovy Vary, Czech Republic, when the hotel was called the Grand Hotel Moskva.""
Original is 6 servings
Ingredients
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- Topping
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Nutritional
- Serving Size: 1 (608.2 g)
- Calories 568
- Total Fat - 34.5 g
- Saturated Fat - 12.2 g
- Cholesterol - 111.2 mg
- Sodium - 3149.8 mg
- Total Carbohydrate - 24.3 g
- Dietary Fiber - 4.9 g
- Sugars - 10.6 g
- Protein - 39.5 g
- Calcium - 90.4 mg
- Iron - 4.2 mg
- Vitamin C - 22.1 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Cut meat into small cubes.
Step 2
Cut up fat salt pork and bacon and fry with onions until they are golden and season lightly.
Step 3
Add paprika and meat and fry, turning over constantly, for about 10 minutes.
Step 4
Pour in beef stock and simmer gently for 30 minutes.
Step 5
Add sauerkraut and vegetables and continue cooking until meat is tender and vegetables are done about 60 minutes.
Step 6
Add ketchup.
Step 7
Whip the cream, season with salt and float on top of each serving.
Tips
No special items needed.
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