Once in Russia very widely used turnips in food, because potatoes-that was not. In the course were turnips, rutabagas and even turnips. Borscht with turnips are very tasty and nourishing. And contain less calories.
Boil the vegetable broth. Put in water onion, carrots, celery stalks, stems of dill and parsley. in addition, I use all kinds of vegetable residues that I never throw away, for example, stumps, etc. I also Add black pepper, sweet pepper, cloves. Cook 1 hour.
Strain the broth, squeeze the vegetables and throw away. Broth until set aside.
Fresh vegetables wash and clean. By the way, the weight is specified in the already purified form. Carrots and celery chop into strips, onions and garlic chop. Turnips cut into small cubes, cabbage chop noodles. Carrots, celery and onions, you can fry in vegetable oil, but you can use raw, then there will be quite a vegetable soup, for days without oil.
In boiling water or vegetable broth to fall asleep turnip, bring to a boil. Add carrots, celery and onions, bring to a boil again and simmer for 10 minutes.
Fill cabbage, bring to a boil, salt and pepper to taste, cook for 5 minutes.
Then put the beets in the borscht, mix well.
To start soup 2-3 bay leaf and then the borscht for three minutes. Then bring the borscht to taste with sugar, salt and citric acid and turn off the heat.
Add garlic and let the borscht brew under the lid for 10-15 minutes.
Despite the fact that the borscht is lean, it turns out incredibly rich, very fragrant and delicious. Serve the borscht with green onions and herbs.