/ / Recipe for borscht

Recipe for Borscht

  • Water - 2.5 liters
  • Potatoes - 4 pieces
  • Cabbage - 200 grams
  • Parsley and dill greens - To taste
  • Garlic - 1 tooth
  • Vegetable oil - 5 Art. Spoons
  • Salt and pepper - To taste
  • Beet - 1 piece (roast)
  • Carrots - 1 piece (roast)
  • Bulb - 1 piece (roast)
  • Bulgarian pepper - 1 piece (roast)
  • Tomato - 3-4 pieces (or 2-3 tablespoons of tomato paste) roast)

Preparation: Potatoes, bell peppers and carrots cut into cubes. Finely chop the cabbage. Cut the beets into thin strips. Grind the onions and greens. Large rubbed tomatoes and throw skin. Prepare the frying pan. Heat the vegetable oil in a frying pan. Add the beets and fry for 4 minutes. Add the onions and fry 1 minute. Add the carrots and fry for 4 minutes. Add the Bulgarian pepper and fry 1 minute. Add tomato paste, stir and simmer for 5 minutes. Add 1 cup of hot water or vegetable broth, cover and cook over low heat for 10 minutes. In a saucepan bring the salted water to a boil and add the potatoes. Cook for 10 minutes, then add the cabbage and cook for 5 minutes. Add the roast and cook for 2-3 minutes. Season with salt and pepper if necessary. Add greens and chopped garlic. Turn off the heat and leave the soup to stand under the lid for 15 minutes.

Servings: 6

Pay attention to: