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