Borscht Summer Recipe
I am absolutely convinced that borscht tastes absolutely different in summer and winter. I have a summer version. I love to cook it, it turns out very tasty and healthy.
Servings Prep Time
8 5minutes
Cook Time
120minutes
Servings Prep Time
8 5minutes
Cook Time
120minutes
Ingredients
Instructions
  1. Cook beef broth. I always take the meat off the bones.
  2. During that time, until all the broth is cooked, prepare the vegetables. I cook beets in a steamer. Over time, the broth will be ready. Cut carrots into strips and fry them in vegetable oil. Sprinkled a little sugar.
  3. We send onions to carrots.
  4. Cut the bottom half of the pepper into cubes and set aside until the top appears. I took a special photo to show which part I’m leaving.
  5. Slice the tomatoes and add them to the vegetables. Add a little water and simmer for 2 minutes.
  6. When the broth is cooked, cut the potatoes. I cut it large.
  7. Add the potatoes to the broth.
  8. The beetroot in the steamer is already cooked. Cut it into strips.
  9. When the potatoes are cooked, pour in the broth and send the fried vegetables there.
  10. And beets.
  11. Slice the cabbage.
  12. Put it in the soup.
  13. Chop the greens. Borscht is brought to a boil and boiled for 20 seconds. Sprinkle with herbs and put half a pepper on top. Infuse the soup for about 30 minutes.
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