Borsch with Spelt Recipe
Recently, my husband and I chose a new cereal from spelt, as it turned out that this is a very useful product. We gave up meat broths for a while. After that, lean soups become the basis of our hot dishes. Because of this, I began to add cereals to vegetable broths, trying to make the soup more satisfying. For borscht, the most suitable porridge for me was spelt. Try this soup, I think you will like it. Spelt is the progenitor of wheat. It grows only on clean soils. For several thousand years, spelt has not undergone any genetic changes and is a real, 100% natural product. This porridge is great for a healthy diet: minerals and vitamins are preserved during processing, it is rich in fiber and protein.
Servings 10
Cook Time 40 minutes
Ingredients
- 80 gram Spelt
- 200 gram Cabbage
- 1 piece Beetroot
- 1 piece Carrot
- 2 tablespoons Tomato paste
- 1 piece Tomato
- 1 piece Bulgarian pepper
- 8 tablespoons Vegetable oil
- 7 pieces Potatoes
- 1 piece Onion
- 1 teaspoon Black pepper
- 3 pieces Bay leaf
- Salt to taste
Instructions
- Prepare the spelt, rinse. Since it is prepared for a long time - 20-25 minutes. We put the grits in the soup first. Cook for 5 minutes.
- Chop the cabbage.
- The second we spread the cabbage and cook for another 5 minutes.
- Place the diced potatoes in the third row and cook for another 5 minutes.
- Fry onions, carrots, beets at the same interval.
- Lay out the tomato paste.
- Tomato, sliced and peeled, add to roasting, and Bulgarian pepper, cut into large cubes, put out for another 4 minutes. Add pepper and bay leaf to the frying pan and bring to a boil, cook for 5 minutes.
- Please come to the table! Borscht with spelt is ready.