Borscht Baked in the Oven Recipe
It’s cold outside now, I suggest you cook a very unusual borscht with zucchini and eggplant stewed in the oven. Borscht turns out to be thick, rich, velvety, perfectly warming in the winter cold. Try to cook.
Servings Prep Time
4 5minutes
Cook Time
120minutes
Servings Prep Time
4 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Rinse the meat, put it in a bowl of a slow cooker, pour water, set the “Soup” mode for 1 hour. When it boils, remove the foam, add peeled carrots, onions, sprigs of parsley. Or, as usual, cook on the stove over low heat for 1 hour.
  2. Peel the zucchini and eggplant, cut into cubes, pour oil into a frying pan, quickly fry the vegetables over high heat for 2-3 minutes.
  3. Peel and finely chop the onion. Also peel the carrots and beets, grate on a coarse grater. Fry in a preheated frying pan for 2-3 minutes, sprinkle with vinegar, add tomato paste and half a ladle of broth, simmer for 3 minutes. Sprinkle with chopped garlic. Remove from the heat.
  4. Remove the meat from the broth and cut into slices. Strain the broth. Put the meat, peeled and diced potatoes, roasting, eggplant and zucchini, bay leaf, allspice in pots. Pour in the broth. Put in a cold oven and simmer for 2-3 hours at a temperature of 100 degrees.
  5. When serving, add chopped garlic and herbs to the borscht.
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