Borscht with Tops Recipe
When posting the recipe for borscht, I thought – I probably need to have the courage to post the next version of this dish on our website! Do not judge strictly – I have weighed all the pros and cons and made a decision! We cook this borscht all summer in the country, right on the fire, very useful and really summer!
Servings Prep Time
4 5minutes
Cook Time
60minutes
Servings Prep Time
4 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Carrots – they should be washed thoroughly. Peel the garlic and onion.
  2. We crumble all the vegetables and put a pot of water on the fire so that it warms up, and put the chopped vegetables in a frying pan with oil. Cut the zucchini into cubes, send them to the pan.
  3. Everything is a little fried. Then put the roast in a pot of boiling water.
  4. In the same place, we cut beet tops and a couple of sprigs of carrot tops. Cook until all the vegetables are soft.
  5. Take stellaria.
  6. Prepare the remaining ingredients. Chop the stellaria, cut the tomatoes into slices, open a can of beans in tomato sauce.
  7. We put it all in our frying pan. Add sugar, salt to taste, pour in vinegar and cook for another 10 minutes. Serve, of course, better with sour cream. Well, if you replace sour cream and mayonnaise with mustard, then you can safely consider borscht lean! When serving, put a good handful of chopped greens in a plate!
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