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Red borscht with pea croquette


  • 2 bunches of soup vegetables 
  • 1 kg of beetroots
  • 0.2 kg of apples
  • 4 cloves of garlic
  • 80 ml balsamic vinegar

Ingredients for croquettes:

  • 100 g cooked Yellow Peas BIO
  • 100 g mashed potatoes
  • 1 piece onion
  • oil for frying

Spices: garlic, salt, pepper, marjoram to taste

Batter: breadcrumbs, egg, flour and spices: marjoram, thyme, salt, pepper, sugar to taste


Borscht: boil vegetable stock, add apples, spices and cook for 1.5 h, then sour with balsamic vinegar and season to taste.
Croquette: fry onions, garlic and spices in oil. Combine potatoes with peas and fried onions, form croquettes and coat in flour, egg and breadcrumbs. Fry in oil until golden brown.

Soligrano wishes you a delicious meal!

Recipe author: Chef Kolumna Park.

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