Borscht with Mushrooms and Zucchini Recipe
Borscht with mushrooms and zucchini is something incredible. Borscht turns out to be thick and rich, useful. It turns out incredibly delicious, so delicious that they cooked, ate, and three days later the family asked to repeat the recipe “for an encore”.
Servings Prep Time
6 5minutes
Cook Time
100minutes
Servings Prep Time
6 5minutes
Cook Time
100minutes
Ingredients
Instructions
  1. So, in order. First prepare the products: wash and peel everything you need.
  2. Mix minced meat well with breadcrumbs, salt and pepper,
  3. enter a lightly beaten egg.
  4. Finely chop the greens and add to the minced meat. Put the filling in the refrigerator for 20 minutes.
  5. Then roll small balls with wet hands and put them on the board.
  6. In the meantime, prepare the rest of the products. Cut potatoes and zucchini into cubes, mushrooms into slices, chop garlic.
  7. Peel the carrots and beets and grate them on a coarse grater.
  8. In a saucepan, heat a tablespoon of vegetable oil, put carrots with beets, pour in lemon juice and add sugar. Fry the vegetables until soft, then pour in a little water and simmer.
  9. While the casserole is being prepared, lower the potatoes into the boiling broth, bring to a boil, add the mushrooms, bring to a boil again and cook over low heat for 10 minutes.
  10. Then put the meatballs and zucchini in the soup.
  11. Add beets and carrots, cook on low heat for 10 minutes.
  12. Add tomato paste and bay leaf, cook for 5 minutes. Turn off the heat, add garlic, to taste, cover and let stand for 10 minutes. Serve with sour cream, garnished with fresh herbs and green onions.
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