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 Borscht Recipe
Without embellishment, this is my favorite soup. That's how my great-grandmother cooked. Eat it cold, but it is no less delicious when hot. It is prepared very quickly. Try it and you, maybe it will become a favorite for you.
Course First Course Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course First Course Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Russian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. These are the vegetables we need. And, of course, sprat in tomato - you can't cook it without it.
    These are the vegetables we need. And, of course, sprat in tomato - you can't cook it without it.
  2. Cut the potatoes into cubes.
    Cut the potatoes into cubes.
  3. Put potatoes in boiling water, cook until soft.
    Put potatoes in boiling water, cook until soft.
  4. While the borscht is cooking, chop the onion, bell pepper and carrot on a coarse grater.
    While the borscht is cooking, chop the onion, bell pepper and carrot on a coarse grater.
  5. Fry the onion, carrot and pepper in vegetable oil.
    Fry the onion, carrot and pepper in vegetable oil.
  6. Chop the cabbage.
    Chop the cabbage.
  7. Put it in a saucepan with borscht.
    Put it in a saucepan with borscht.
  8. After the cabbage, fry the vegetables and bay leaf.
    After the cabbage, fry the vegetables and bay leaf.
  9. 5 minutes before cooking, add the sprat to the pan. Salt.
    5 minutes before cooking, add the sprat to the pan. Salt.
  10. Before turning off, add finely chopped parsley, let the sauce boil a little and turn it off. Cool and serve cold.
    Before turning off, add finely chopped parsley, let the sauce boil a little and turn it off. Cool and serve cold.
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