Borscht Lenten Recipe
Yes, it can also be called “lazy” – it is a quick dish to prepare, because it is prepared together with a ready-made autumn salad borscht, simple but delicious. I would be glad if you like it.
Servings Prep Time
12 10minutes
Cook Time
40minutes
Servings Prep Time
12 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Always prepare an autumn dressing for borscht – beans, tomatoes, peppers, onions. In addition, I add a mixture of herbs – “Italian herbs” and “Aromatic herbs”.
  2. Peel the vegetables, finely chop the cabbage, grate the carrots and beets, and slice the potatoes.
  3. Put the beets in boiled water (4 liters) first and cook for 10 minutes. Beets are pre-fried, they are cooked raw.
  4. Next – carrots and also cook for 7-10 minutes (also in raw form).
  5. After this time, add the cabbage. Cook for 10 minutes. Add the sliced potatoes at the same time
  6. And finally, the roast. After that, cook the borscht for another 5 minutes, and it is ready.
  7. Our borscht turns out bright, fragrant and delicious. By the way, I salt a little, the dressing has a rich taste, for those who just add beans, I recommend adding salt to taste and add ground black pepper!
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