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Print Recipe
Borscht Lenten "Young-Green" Recipe
In this borscht we use only young vegetables and fresh young greens. Very tasty and full of vitamins soup. Suitable for children and adults. Try to cook.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Use young vegetables. Carrots and beets to clean.
    Use young vegetables. Carrots and beets to clean.
  2. Rub on a grater and send to simmer in a pan with oil.
    Rub on a grater and send to simmer in a pan with oil.
  3. Cut into small beet tops.
    Cut into small beet tops.
  4. Add it to the pan and mix.
    Add it to the pan and mix.
  5. Next, cut the onion and send it to the pan.
    Next, cut the onion and send it to the pan.
  6. Peel the potatoes.
    Peel the potatoes.
  7. Cut it into halves and add to the stewed vegetables.
    Cut it into halves and add to the stewed vegetables.
  8. Wash peas and also send it to the pan.
    Wash peas and also send it to the pan.
  9. Pour the boiling water and leave to boil over low heat.
    Pour the boiling water and leave to boil over low heat.
  10. Cut into small tomatoes and add to the borscht.
    Cut into small tomatoes and add to the borscht.
  11. Cut the dill and parsley. When the potatoes are ready in the borscht, add the lemon juice, salt. Add the greens. Cover with a lid and turn off the stove.
    Cut the dill and parsley. When the potatoes are ready in the borscht, add the lemon juice, salt. Add the greens. Cover with a lid and turn off the stove.

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