Print Recipe
 Borscht with Fresh Tomatoes Recipe
Each hostess, of course, has her own recipe for cooking borscht. I would like to share with you one of my recipes. Maybe you will like it and you will use it. Rich color and taste.
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Course Children's Food Ideas, Dinner Dishes, First Course Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Special Food Dishes
Cuisine Ukrainian Cuisine
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Cut carrots and celery into strips, chop onion and garlic. Finely chop the cabbage.
    Cut carrots and celery into strips, chop onion and garlic. Finely chop the cabbage.
  2. Cut the tomatoes into slices and simmer until tender.
    Cut the tomatoes into slices and simmer until tender.
  3. Then rub through a sieve to separate the skin and seeds.
    Then rub through a sieve to separate the skin and seeds.
  4. In a frying pan, heat a couple of tablespoons of vegetable oil and fry the onion until transparent.
    In a frying pan, heat a couple of tablespoons of vegetable oil and fry the onion until transparent.
  5. Add the carrots and celery and fry them until soft for 3 minutes.
    Add the carrots and celery and fry them until soft for 3 minutes.
  6. Cut the potatoes into cubes.
    Cut the potatoes into cubes.
  7. I had homemade canned beets, natural, without vinegar, a small jar with a capacity of about 300 ml.
    I had homemade canned beets, natural, without vinegar, a small jar with a capacity of about 300 ml.
  8. Pour 2.5-3 liters of meat broth or water into a saucepan and bring to a boil. Sprinkle the potatoes, bring to a boil, add salt and cook over low heat for 10 minutes. Add the cabbage and cook after boiling for another 5 minutes.
    Pour 2.5-3 liters of meat broth or water into a saucepan and bring to a boil. Sprinkle the potatoes, bring to a boil, add salt and cook over low heat for 10 minutes. Add the cabbage and cook after boiling for another 5 minutes.
  9. Then add the beetroot. And cook the tomato puree for another 5 minutes.
    Then add the beetroot. And cook the tomato puree for another 5 minutes.
  10. Add sugar, a couple of small pinches of citric acid and 2-3 bay leaves, cook until the vegetables are soft.
    Add sugar, a couple of small pinches of citric acid and 2-3 bay leaves, cook until the vegetables are soft.
  11. Turn off the heat, add the garlic, cover the pan with a lid and let the soup brew for 10 minutes.
    Turn off the heat, add the garlic, cover the pan with a lid and let the soup brew for 10 minutes.
0 0 votes
Article Rating
       

Related posts:

Borscht with Cauliflower and Eggplant Recipe Borscht with Eggplant Recipe South Borscht with Eggplant and Prunes Recipe Borscht Recipe Borscht with Pampushkas “My version” Recipe Borscht for a Healthy Diet Recipe Borscht on Milk Serum Recipe Borscht Recipe Borscht with Pork Heart Recipe Borscht with Mushrooms Recipe Borscht “Spring” Recipe Borscht with Mushrooms Recipe
Subscribe
Notify of
guest
0 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments