Red borscht with a pastry
Ingredients for red borscht
1 liter of red borscht
1 clove of garlic
1 bay leaf
2 allspice berries
1/2 teaspoon of marjoram
salt and pepper to taste
Ingredients for pastry pockets
1 package of puff pastry
300 g of sauerkraut
200 g of mushrooms
1 onion
1 egg
1 tablespoon of butter or oil
salt, pepper, marjoram
Preparation
Cook the sauerkraut until tender, drain it and chop finely. Fry the mushrooms with the onion, combine with the sauerkraut and season with salt, pepper and marjoram. Cut the pastry into rectangles, add the filling, fold and brush with egg. Bake for about 20 minutes at 190°C, until the pastry pockets are golden.
Heat the red borscht with the garlic, bay leaf, allspice and marjoram. Do not bring it to a vigorous boil so that it retains its beautiful color and fresh flavor. Serve hot in a cup, bowl or mug, with a warm pastry pocket on the side.