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Borscht "Summer Cottage" Recipe
Borscht vegetarian "Summer cottage". Cabbage in the borscht I don't put at all. I don't like boiled cabbage. If you cook meat borscht, after cooking the broth, removed the meat, separated from bones, cut in small pieces and put in the finished borscht with spices.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Put on fire a saucepan with water, carrots and beets RUB on a grater,frying in vegetable oil (that not burnt, I poured a bit of water).
     Put on fire a saucepan with water, carrots and beets RUB on a grater,frying in vegetable oil (that not burnt, I poured a bit of water).
  2. Potatoes to peel, cut into cubes, parsley root cut strips. Throw in a pot of water when boiled - salt.
    Potatoes to peel, cut into cubes, parsley root cut strips. Throw in a pot of water when boiled - salt.
  3. When roast is almost ready, add the tomatoes without skin. You can put a spoon of tomato paste or ketchup.
    When roast is almost ready, add the tomatoes without skin. You can put a spoon of tomato paste or ketchup.
  4. Fry the onion in a pan until Golden brown.
    Fry the onion in a pan until Golden brown.
  5. Cut the greens, add to the soup, then put the onion. Add to taste salt and citric acid. Put 2 leaves bay-leaves and pepper-peas (5 pieces). Cook it all for another 10 minutes. Served in a large plate, with chopped garlic and sour cream.
    Cut the greens, add to the soup, then put the onion. Add to taste salt and citric acid. Put 2 leaves bay-leaves and pepper-peas (5 pieces). Cook it all for another 10 minutes. Served in a large plate, with chopped garlic and sour cream.

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