COOKING WITH AMBASSADORS

Polish recipes: Red Borscht

Ingredients: 1.5l meat or vegetable stock, 1kg beets, 4 minced cloves of garlic, 2 bay leaves, a few dried wild edible mushrooms (for better taste add a little sugar, lemon juice, salt and black pepper).

Preparation: Add the beets, peeled and cut into slices, to the stock, along with mushrooms, garlic and bay leaves. Cook until tender. Strain from the liquid and add sugar, lemon juice, salt and pepper. After adding lemon juice red borscht will lose its colour if boiled again. Serve with uszka.

The processing of personal data is subject to our Privacy Policy and the Cookie Policy. Before submitting your e-mail address, please make sure to acquaint yourself with these documents.

Theme: Cooking


Top stories

“By a sharp knife” cuts through the heart of injustice in Slovakia

A film inspired by the 2005 murder of student Daniel Tupý will be premiered to the Slovak public on February 21.

Director Teodor Kuhn behind the scenes of Ostrým Nožom.

The moment that changed my perception of the media

One flew over the newsprint: Images from the history of the Sme daily

Alexej Fulmek (right) and Karol Ježík in the early days of Sme.

Stravinsky: Listening is an effort, and just hearing is no merit

Winter edition of the prominent chamber music festival Konvergencie focuses on Russian composer Igor Stravinsky.

Igor Stravinsky and Robert Roth

Hamšík leaves Napoli for Chinese team

He played football for the Napoli team for 12 years.

Marek Hamšík