I store various leftovers of raw meat (pork, beef, chicken, for example deboned from chops etc.) in the freezer.
When there are many, I cook a large pot of broth with root vegetables and the next day I make borscht.
I strain the broth and pick off the meat. I fry the onion in lard, add tomato paste, root vegetables
cut into larger pieces and the red beet diced. I sauté and pour over with the broth. When the vegetables are half
soft, I add the head cabbage. Finally I add the meat and just warm it through.
I don’t add potatoes because I cook a lot and freeze it.
At the end I tarten it with vinegar.
The recipe was sent to us by Mrs. Alena Šubrtová.
Thank you 😍
