Borsh

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Ingredients
4 liters of broth of chicken, 1.2 kg of potatoes, 700g of cavalocappuccio (or cabbage cut "a Julienne"), 2 red peppers, 2kg of red beet (raw), 250g carrots, 250g onions, 200g of tomato concentrate , 120g sugar, 3 tablespoons of salt and 100g of garlic.

Conduct recipe

First you need to prepare separately the "Smetana" (hardly available in Canada): 300g of fresh cream 36% fat and the juice of half a lemon, mix everything together and, with the help of a spoon, turn slowly, it will be to form a cream similar to mascarpone.
Recipe for real need to prepare 2 red peppers, cut into cubes and cook 2 minutes in the broth, cook the potatoes in the broth for about 3 minutes. Cool potatoes and peppers. Wash and boil the beetroot with the skin, starting with cold water and some 'of white wine vinegar. Allow to cook for about 2 hours. Grate to pieces not too small carrots. Cut the onion in listine. Put in a pan on a moderate flame the carrots and onion, adding the sugar as desired. Then add the tomato concentrate. Clean the beetroot (boiled previously) and also cut into strips. Mix everything together and add to the compound: the 120g of sugar, 3 tablespoons of salt and 100g of finely chopped garlic.
Boil the mixture 10 minutes more, and introduce 1 / 2 liter of red beet juice (before milk shake). Boil another 2 minutes and remove from heat. Allow to cool. when the soup is served add chopped dill and a Julienne of veal cooked language.

Proposal by: Giancarla Vietti