Borscht “A La Vinaigrette” Recipe
I offer you a recipe for a very rich-tasting first course. More like a hot liquid vinaigrette. For those who observe fasting, you can cook this soup in vegetable broth or even just on water. Try to cook this borscht.
Servings Prep Time
4 5minutes
Cook Time
60minutes
Servings Prep Time
4 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Pre-boil the meat, I have beef. We take the meat out of the broth, cut into pieces.
  2. Fry the chopped onions and carrots in vegetable oil.
  3. Cut the beets into thin strips or cubes and put them for frying. Fry for 5 minutes over medium heat.
  4. Add chopped or diced pickled cucumbers. Simmer for 2 minutes.
  5. Add tomatoes in their own juice, mix.
  6. Put the beans, stir, and simmer for 5 minutes.
  7. At the same time, put the meat and diced potatoes into the boiling broth, bring to a boil.
  8. Put the pickled cabbage, bring it to a boil again. Cook for 10 minutes over medium heat.
  9. Set the “baking” mode, add salt, sugar, pepper mixture, dried parsley and bay leaf to taste. Sugar is needed here in order to smooth out the acid of pickles and cabbage. Always put dry herbs in hot dishes during cooking, this gives a richer taste than fresh. Stir the borscht, bring to a boil and cook for about 20 minutes over medium heat until tender. As soon as a distinct aroma of the dish appears in the apartment, it means that the dish is ready. Turn off the heat, let it brew for about 20 minutes. The dish is served hot with sour cream and herbs.
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