Borscht with Turnip Recipe
Once upon a time in Russia, turnips were very widely used for food, because there were no potatoes. Turnips, rutabagas and even onions were used. Borscht with turnips turns out to be very tasty and satisfying. And contain fewer calories.
Servings
8
Cook Time
90minutes
Servings
8
Cook Time
90minutes
Ingredients
Instructions
  1. Boil the vegetable broth. Put onions, carrots, celery stalks, dill stalks and parsley in the water. in addition, I use all kinds of vegetable residues that I never throw away, for example, stubs, etc. I also add ground black pepper, allspice, cloves. Cook for 1 hour.
  2. Strain the broth, squeeze the vegetables and discard. Cook until set aside. Wash and peel fresh vegetables. By the way, the weight is indicated in the already purified form. Cut the carrots and celery into strips, chop the onion and garlic. Cut turnips into small cubes, chop cabbage with noodles. Carrots, celery and onions can be fried in vegetable oil, or you can use them raw, then you will get quite a vegetable soup that goes without oil for several days.
  3. Pour turnips into boiling water or vegetable broth, bring to a boil. Add the carrots, celery and onion, bring to a boil again and simmer for 10 minutes.
  4. Pour over the cabbage, bring to a boil, add salt and pepper to taste, cook for 5 minutes.
  5. Then put the beetroot in the borscht, mix well.
  6. To start the soup, add 2-3 bay leaves, and then simmer the borscht for three minutes. Then season the borscht to taste with sugar, salt and citric acid and turn off the heat. Add the garlic and let the borscht brew under the lid for 10-15 minutes.
  7. Despite the fact that borscht is lean, it turns out incredibly rich, very fragrant and delicious. Serve borscht with green onions and herbs.
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