Borscht with Cauliflower and Eggplant Recipe
Girls, I would say briefly: incredibly delicious borscht. Very bright and saturated. It can be cooked both in meat broth and in a lean vegetarian version. Both options are very good. Today I cooked it with meat.
Servings 4
Prep Time 10 minutes
Cook Time 100 minutes
Ingredients
- 500 gram Beef
- 1 piece Cauliflower
- 250 gram Eggplant
- 250 gram Beetroot boiled
- 100 gram Carrot
- 60 gram Celery root
- 1 piece Onion
- 3 cloves Garlic
- 1 tablespoon Tomato paste
- 3 pieces Bay leaf
- Salt
- Black pepper
- Sugar
- Lemon acid
Instructions
- For a lean vegetarian option, prepare vegetable broth or use water. Even boiled in water, this borscht turns out very tasty.
- For another option, wash the beef, finely chop, pour 3 liters of cold water and bring to a boil, carefully removing the foam. Leave the broth on low heat. At the same time, rinse thoroughly, and then boil the beets.
- Meanwhile, prepare the vegetables: wash them and peel them. Peel the eggplants, cut into large cubes, add salt and set aside. Cut carrots and celery into thin strips. Finely chop the onion.
- Disassemble the cauliflower into inflorescences.
- In a saucepan, heat 3 tablespoons of oil, lightly fry the onion until golden brown.
- Add the carrots and celery and fry over low heat until soft.
- Add the tomato paste, stir and simmer for a couple of minutes. Remove from the heat.
- Cut the potatoes into slices, slices or cubes as you like.
- Peel the boiled beets and grate them on a coarse grater. Pass the garlic through the press.
- When the broth is ready, remove the meat, separate from the bones, cut into pieces and set aside. Put potatoes in boiling broth, bring to a boil again and cook on low heat for 10 minutes. Add the cabbage.
- Add the pressed eggplants.
- And add the roasting, add salt, bring to a boil and cook on low heat for 5-7 minutes.
- Return the meat to the soup, add the beetroot and bay leaf and bring to a boil again. Reduce the heat to a minimum, and then simmer the borscht for a couple of minutes.
- Whisk to taste with sugar and citric acid, remove from heat, add garlic, cover and let the borscht brew for 15-20 minutes. Remove the bay leaf. Pour borscht on plates, garnish with herbs and serve with sour cream.