Red borscht with croquettes
Ingredients for beetroot soup
1 litre of beetroot soup
1 clove of garlic
1 bay leaf
2 allspice berries
marjoram
salt and pepper to taste
Ingredients for croquettes
Pancakes:
2 cups of milk
1 cup of water
2 eggs
2 cups of wheat flour
2 tablespoons of oil
a pinch of salt
Filling:
500 g of sauerkraut
300 g of mushrooms
1 onion
salt, pepper, marjoram
Coating:
2 eggs
breadcrumbs
oil for frying
Preparation
Fry thin pancakes. Cook the cabbage, drain and chop it. Fry the mushrooms with the onion, combine with the cabbage and season. Place the filling on the pancakes, roll them into croquettes, coat them in egg and breadcrumbs, then fry until golden brown.
Heat the beetroot soup with garlic, allspice, bay leaf and marjoram. Serve very hot in a cup or soup bowl, alongside a crispy croquette.