Borscht “Holiday” Recipe
My husband called the borscht “Royal”, but I decided to keep this name. Of course, borscht is its own, well-established dish for many families who love and cook it, and I’m not trying to argue and prove something. Just dream up a little on the holiday and invite yourself to taste an unusual and delicious borscht dish.
Servings Prep Time
8 10minutes
Cook Time
60minutes
Servings Prep Time
8 10minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Cut the carbonate into slices about 1.5 cm thick . Heat the basil oil in a frying pan and fry the meat on both sides. Put a pot of water on the fire. Boil the water.
  2. Finely chop the red onion and fry in meat sauce.
  3. When the water boils, put the meat in a saucepan. Add bay leaf, allspice, salt. Slice the peeled carrots and add them to the fried onions.
  4. Put the onions and carrots in a saucepan with the meat.
  5. Boiled peeled beets cut into medium-sized cubes. Add to the pan. Cut dried tomatoes into small pieces, add to a saucepan. Cut the peeled potatoes into cubes and add to the pan.
  6. Chop about half a large pepper and 5 clean mushrooms. Put it in a saucepan.
  7. Finely chop the cabbage and put it in a saucepan.
  8. Finely chop 4 cloves of garlic and squeeze the juice from half a lemon. Try to add salt. Cook until the potatoes are ready. When the borscht is cooked, add the chopped leek and cook for another 5 minutes.
  9. Festive borscht is ready!!! Treat yourself and warm up!!! Don’t forget about sour cream!!!
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