Borscht with Eggplant Recipe
Borscht with eggplant turns out to taste just great. I often cook it on Sundays, and this way we get a holiday. We gather the whole family and eat this dish. Try to cook, you won’t regret it. Enjoy your meal.
Servings Prep Time
4 5minutes
Cook Time
60minutes2
Servings Prep Time
4 5minutes
Cook Time
60minutes2
Ingredients
Instructions
  1. Cook the broth, strain. Separate the meat from the bones and return to the pan.
  2. While the broth is cooking, prepare the products. Wash and peel the vegetables.
  3. Peel the beets, cut into strips and simmer in half the butter, adding tomato puree and beet kvass, until tender.
  4. Meanwhile, chop the onion, carrot and celery into strips. Cut the pepper into noodles, tomatoes and potatoes into slices. Chop the cabbage. Peel the eggplant, cut it lengthwise into 4 pieces, and then cut into slices.
  5. In a deep saucepan, melt the remaining butter.
  6. Add the onion and fry until golden brown.
  7. Then add the carrots and celery and fry until almost cooked. Postpone.
  8. Put the potatoes in the boiling broth, bring to a boil, add the cabbage and cook for 10 minutes.
  9. Then pour the roasting.
  10. Add eggplant, bell pepper.
  11. And pour the resulting sauce over the beets. Add salt to taste and cook after boiling for 5 minutes.
  12. Pour over the tomatoes, season the soup with sugar, black pepper and bring to readiness. Season the finished borscht with crushed garlic and let it brew under the lid.
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