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Print Recipe
Borscht with Eggplant Recipe
Borscht with eggplant go just great taste. I often cook it on Sundays, and so we get a holiday. We gather together as a family and eat this dish. Try to cook you will not regret it. Enjoy your meal.
Prep Time 5 minutes
Cook Time 60 minutes2
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes2
Servings
Ingredients
Instructions
  1. Cook the broth, strain. Meat cut from the bones and return to the pot.
    Cook the broth, strain. Meat cut from the bones and return to the pot.
  2. While cooking the broth to prepare the foods. Vegetables wash and to clear.
    While cooking the broth to prepare the foods. Vegetables wash and to clear.
  3. Beetroot to clear, cut into straws and put stew on half of butter, adding tomato puree and beet kvass, until ready.
    Beetroot to clear, cut into straws and put stew on half of butter, adding tomato puree and beet kvass, until ready.
  4. Meanwhile, chop the onion, carrot and celery to chop sticks. Pepper cut into noodles, tomatoes and potatoes - slices. To chop the cabbage. Eggplant peeled, cut lengthwise into 4 pieces and then cut into slices.
    Meanwhile, chop the onion, carrot and celery to chop sticks. Pepper cut into noodles, tomatoes and potatoes - slices. To chop the cabbage. Eggplant peeled, cut lengthwise into 4 pieces and then cut into slices.
  5. In a deep saucepan melt the remaining butter.
    In a deep saucepan melt the remaining butter.
  6. Add the onion and fry until Golden brown.
    Add the onion and fry until Golden brown.
  7. Then add the carrots and celery and fry until almost ready. Set aside.
    Then add the carrots and celery and fry until almost ready. Set aside.
  8. In boiling broth lay potatoes, bring to a boil, add cabbage and boil for 10 minutes.
    In boiling broth lay potatoes, bring to a boil, add cabbage and boil for 10 minutes.
  9. Then pour the frying.
    Then pour the frying.
  10. Add eggplant, bell pepper.
    Add eggplant, bell pepper.
  11. And beets with the resulting sauce. Season with salt to taste and cook after boiling for 5 minutes.
    And beets with the resulting sauce. Season with salt to taste and cook after boiling for 5 minutes.
  12. Pour tomatoes, fill the soup with sugar, black pepper and bring to readiness. Ready borscht fill with crushed garlic and let it brew under the lid.
    Pour tomatoes, fill the soup with sugar, black pepper and bring to readiness. Ready borscht fill with crushed garlic and let it brew under the lid.

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