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Print Recipe
Borscht-Cream with Apples Recipe
Very nice borscht. Bright color, velvety structure, sweet-sour taste, I really like this light borscht! I invite you to try. You will like it.
Instructions
  1. Starting products. Cheese can be replaced with thick sour cream.
    Starting products. Cheese can be replaced with thick sour cream.
  2. Grate the apple, carrots and beets. Finely chop celery, onion and garlic
    Grate the apple, carrots and beets.
Finely chop celery, onion and garlic
  3. In a pot of vegetable oil fry the onion and garlic until ready onions.
    In a pot of vegetable oil fry the onion and garlic until ready onions.
  4. Add carrots and celery and bring to until soft, 10 minutes.
    Add carrots and celery and bring to until soft, 10 minutes.
  5. Add beet and apple, stir and fry for 5-7 minutes. Pour broth or water, salt. Bring to a boil, then reduce the heat, cover and cook on low heat for about 40 minutes. Remove from heat, cool for 10 minutes.
    Add beet and apple, stir and fry for 5-7 minutes. Pour broth or water, salt. Bring to a boil, then reduce the heat, cover and cook on low heat for about 40 minutes.
Remove from heat, cool for 10 minutes.
  6. Grind into a puree with an immersion blender. Try salt, pepper, sugar and acid. When serving, add a little cream cheese or sour cream to each plate and sprinkle with your favorite herbs.
    Grind into a puree with an immersion blender.
Try salt, pepper, sugar and acid. When serving, add a little cream cheese or sour cream to each plate and sprinkle with your favorite herbs.

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