Borscht “Summer Cottage” Recipe
Borscht vegetarian “Country”. I don’t put cabbage in borscht at all. I don’t like boiled cabbage. If you are cooking meat borscht, then after cooking the broth, the meat is taken out, separated from the bones, cut into small pieces and put into the finished borscht with spices.
Servings Prep Time
4 5minutes
Cook Time
60minutes
Servings Prep Time
4 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. We put a pot of water on the fire, grate carrots and beets, fry in vegetable oil (so as not to burn, I poured a little water).
  2. Peel the potatoes, cut into cubes, cut the parsley root into strips. Throw it into a saucepan with water, when it boils, add salt.
  3. When the roast is almost ready, add the tomatoes without the skin. You can put a spoonful of tomato paste or ketchup.
  4. Fry the onion in a frying pan until golden brown.
  5. Chop the greens, add to the soup, then put the onion. Add salt and citric acid to taste. Put 2 leaves of bay leaf and pepper peas (5 pieces). Cook it all for another 10 minutes. Served on a large plate with crushed garlic and sour cream.
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