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.
Servings Prep Time
4 5minutes
Cook Time
60minutes
Servings Prep Time
4 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Cut carrots and celery into strips, chop onion and garlic. Finely chop the cabbage.
  2. Cut the tomatoes into slices and simmer until tender.
  3. 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.
  5. Add the carrots and celery and fry them until soft for 3 minutes.
  6. Cut the potatoes into cubes.
  7. 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.
  9. 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.
  11. Turn off the heat, add the garlic, cover the pan with a lid and let the soup brew for 10 minutes.
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