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
40minutes
Servings
10
Cook Time
40minutes
Ingredients
Instructions
  1. 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.
  2. Chop the cabbage.
  3. The second we spread the cabbage and cook for another 5 minutes.
  4. Place the diced potatoes in the third row and cook for another 5 minutes.
  5. Fry onions, carrots, beets at the same interval.
  6. Lay out the tomato paste.
  7. 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.
  8. Please come to the table! Borscht with spelt is ready.
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