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Borscht Recipe
Without the embellishment - this is my favorite soup. So prepared my great-grandmother. Eat it cold, but hot it is not less tasty. Is preparing very quickly. Try it and you may be, and for you it will become a favorite.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. These are the vegetables we need. And, of course, sprat in tomato - without it it is not cooked.
    These are the vegetables we need. And, of course, sprat in tomato - without it it is not cooked.
  2. Potatoes cut into cubes.
    Potatoes cut into cubes.
  3. In boiled water put the potatoes, cook until soft.
    In boiled water put the potatoes, cook until soft.
  4. While the borsch is cooked, cut the onion, bell pepper and carrots on a large grater.
    While the borsch is cooked, cut the onion, bell pepper and carrots on a large grater.
  5. Fry onion, carrot and pepper in vegetable oil.
    Fry onion, carrot and pepper in vegetable oil.
  6. Cabbage chopped.
    Cabbage chopped.
  7. Put in a pot with borscht.
    Put in a pot with borscht.
  8. After the cabbage is roasting vegetables and Bay leaf.
    After the cabbage is roasting vegetables and Bay leaf.
  9. 5 minutes until cooked add to the pan sprat. Salt.
    5 minutes until cooked add to the pan sprat. Salt.
  10. Before you switch off, add the chopped parsley, let the sauce to boil a little, and turn off. Cool and serve cold.
    Before you switch off, add the chopped parsley, let the sauce to boil a little, and turn off. Cool and serve cold.

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