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Print Recipe
Borscht with Fresh Tomatoes Recipe
Each housewife, of course, has its own recipe of borscht. I would like to share one of my recipes with you. Maybe you will like it and you will use it. Rich color and taste.
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Carrots and celery cut into strips, onion and crush the garlic. Cabbage finely chopped.
    Carrots and celery cut into strips, onion and crush the garlic. Cabbage finely chopped.
  2. Slice the tomatoes and to extinguish to readiness.
    Slice the tomatoes and to extinguish to readiness.
  3. Then wipe through a sieve to separate the skin and seeds.
    Then wipe 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. Potatoes cut into cubes.
    Potatoes cut into cubes.
  7. Beets I had homemade canning, natural, without vinegar, a small jar, about 300 ml capacity.
    Beets I had homemade canning, natural, without vinegar, a small jar, about 300 ml capacity.
  8. In a pot pour 2.5-3 litres of meat broth or water and bring to boil. Sprinkle potatoes, bring to a boil, salt and cook on low heat for 10 minutes. Add the cabbage and cook after boiling another 5 minutes.
    In a pot pour 2.5-3 litres of meat broth or water and bring to boil. Sprinkle potatoes, bring to a boil, salt and cook on low heat for 10 minutes. Add the cabbage and cook after boiling another 5 minutes.
  9. Then add the beets. And tomato puree, cook for another 5 minutes.
    Then add the beets. And tomato puree, cook for another 5 minutes.
  10. Add sugar, a couple of small pinches of lemon acid and 2-3 Laurel leaf, cooking until the vegetables are tender.
    Add sugar, a couple of small pinches of lemon acid and 2-3 Laurel leaf, cooking until the vegetables are tender.
  11. Turn off the heat, add the garlic, cover the pan with a lid and let the soup to infuse for 10 minutes.
    Turn off the heat, add the garlic, cover the pan with a lid and let the soup to infuse for 10 minutes.

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