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- Canned beans 250 g
- Onions 160 g
- Garlic 3 cloves
- Beetroot 300 g
- White cabbage 230 g
- Carrot 120 g
- Potato 400 g
- Vegetable oil 4 tbsp
- Tomato paste 2 tbsp
- Bay leaf 2 pcs.
- Ground black pepper 1/2 tsp
- Salt 2 tbsp (taste)
- Sugar 1 tbsp
- Lemon juice 2 tbsp
- Water 3 L
- Main Ingredients Carrot, Beetroot
- Serving 8 servings
Cut the potatoes into slices, put in a pan and pour 3 liters of water. Bring to a boil and cook over low heat for 10 minutes.
Cut the beets into thin strips or grate, put on a preheated pan with 2 tbsp. vegetable oil, mix and add lemon juice so that the beets do not lose color when stewed. Stew beets on low heat for 10 minutes, sometimes stirring. If the beets are not juicy, you can add 50 ml. broth from the pan.
Cut the onion into small cubes and put on a preheated pan with 2 tbsp. vegetable oil, fry the onion for 3 minutes over medium heat.
Add chopped carrots and continue to fry for another 3 minutes.
Add the fried onions and carrots to the pan and continue cooking over low heat for another 10 minutes.
Add tomato paste and sugar to beets, mix and simmer with the lid closed for another 5 minutes.
In a pot with soup, add beans and cook for 3 minutes over low heat.
Add cooked beets, salt, pepper, finely chopped garlic and bay leaf to the pan.
Close the lid and cook another 2-3 minutes weak. Turn off the heat and let the borscht brew for 15 minutes. Serve greens and sour cream if desired.