Despite its modest size and unusual bitterness, Brussels sprouts are still cabbage. And it can be safely used in soups and other dishes. For example, I suggest adding it to the classic Ukrainian borscht.
Ingredients
- Beef - 300 g
- Potatoes - 300 g
- Brussels sprouts - 250 g
- Carrots - 2 pieces
- Bow purple - 1 piece
- Beetroot - 1 piece
- Greenery - 0.5 beam
- Spices and seasonings - 1 tsp.
- Tomato paste - 2 tbsp.l.
Step-by-step cooking recipe
Boil the beef and strain the broth.
Send the boiled potatoes and grated beets to the boiling broth.
Fry the onion and carrot until soft, add tomato paste, mix and simmer under the lid for 7 minutes.
Cut the Brussels sprouts arbitrarily.
When the potatoes are half done, add the roast and cabbage.
Cook everything together for another 15 minutes until tender. A couple of minutes before the end, add spices and chopped herbs.
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