Borscht Recipe
I took the recipe of this wonderful borscht from the book of TV presenter Ruslana Pysanka “Culinary temptations of Kievan Rus”. Borscht is obtained with a pleasant sourness and will be useful after a festive feast.
Servings Prep Time
4 5minutes
Cook Time
120minutes
Servings Prep Time
4 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Beetroot, carrot, onion (celery) fry in sunflower oil. Simmer for 20 minutes.
  2. While the vegetables are stewing, peel the potatoes, cut into cubes and throw them into boiling water (I have chicken broth)
  3. Cut the cabbage into strips. A little later, lay out the chopped cabbage. When the cabbage and potatoes are cooked (let them boil), then add beets, onions, carrots.
  4. Put the finely chopped spinach and sorrel in the borscht and turn off the stove after a minute. Borscht turns out to be red and tart. At the end, I added a couple of crushed garlic cloves. Serve with sour cream or hard-boiled eggs.
0 0 votes
Article Rating
       

Related posts:

Borscht with Eggplant Recipe Borscht with Fresh Tomatoes Recipe Borscht with Pampushkas “My version” Recipe Borscht Recipe Borscht in Slow Cooker Recipe Borscht with a “Lid” Recipe Borscht with Beans Recipe Borscht with Turnip Recipe Borscht with Calushkas Recipe South Borscht with Eggplant and Prunes Recipe Borscht “Romanovsky” Recipe Borscht-Cream with Apples Recipe