Food Recipes Hub

Borscht “Poltava” Recipe

Wonderful borscht!!! I invite you to try it! This is the fifth recipe in my collection. I often cook it on Sundays. You will love this recipe.

Servings	Prep Time
6	5minutes

Cook Time

120minutes

Servings	Prep Time
6	5minutes

Cook Time

120minutes

Ingredients

Instructions

Put a saucepan on the stove and put the meat in it, pour cold water and cook the broth. Peel the beets thoroughly. Then peel. Fill the skin with cold water, add a large amount of salt (I make 1 tbsp.l. for a pot of soup), 1 tsp. vinegar (lemon juice). Put on fire and bring to a boil, but do not boil!!! Remove from the heat and let it brew.
Cut the beets into thin strips, add salt (lightly), add 1 tsp vinegar (lemon juice), sprinkle with ground pepper, simmer in an open pan until soft. Add the tomato.
Onion, carrot, parsley root cut into strips and fry in vegetable oil (butter).
30 minutes before the end of cooking the soup, put potatoes and cabbage into it, cut into strips.
After 15 minutes after that, just put all the fried vegetables in the broth: beets, onions, parsley root (I have dried).
Add filtered beetroot extract and crushed garlic to the finished borscht. Bring to a boil and remove from heat. Let the borscht brew for 20-30 minutes. Separately serve chopped greens and sour cream.