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Borsjt
Russische bietensoep met stoofvlees en zure room.
Ingrediënten
250 gram poulet of rundersoepvlees
1 kleine ui, gewassen en grof gesneden
stukje prei, grof gesneden
1 wortel, grof gesneden
1 laurierblad
3 peperkorrels, gekneusd
500 gram gekookte bieten
250 gram knolselderij, in piepkleine blokjes
1 grote zoete ui, gesnipperd
3 eetlepels witte wijnazijn
zeezout, witte peper
125 ml zure room
10 gram verse dille, fijngehakt
Bereiding
Schep de poulet, ui met schil, prei, wortel, laurier en peperkorrels in de
snelkookpan, voeg 11/2 liter water toe en sluit de snelkookpan. Breng
de pan onder drukstand 2 en laat de bouillon 15 minuten koken. Breng
de pan volgens de instructies van de druk af en open de pan. Zeef de
bouillon en vang het vocht op. Verwijder de soepgroentes en kruiden en
schep het vlees terug in de snelkookpan. Roer de opgevangen bouillon
er bij. Schep de geraspte bieten, stukjes knolselderij en gesnipperde uien
in de bouillon, voeg de wijnazijn toe. Sluit de pan en breng de pan onder
drukstand 2. Kook de soep 15 minuten. Breng de pan volgens de instruc-
ties van de druk af en open de pan. Breng de soep op smaak met zout
en witte peper. Verdeel de soep over soepkommen of borden, schep
midden op een volle lepel zure room en strooi het dillegroen erover.
Tip
Serveer de soep met grof volkoren-roggebrood en schijfjes zoetzure
komkommer. In Rusland serveert men er bovendien hardgekookte
eieren bij.
29


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