Once, while trying to cook borscht with beans, I discovered that it turns out to be over. But there are some chickpeas left. Why not? The result was a very satisfying, beautiful and unusual first course.
Ingredients
- Vegetable broth - 2 l
- Potatoes - 4 pieces
- Chickpeas (canned) – 200 g
- Cabbage - 300 g
- Carrots - 2 pieces
- Beetroot - 2 pieces
- Tomatoes - 2 pieces
- Spices and seasonings - 1 art.l.
- Bell pepper - 1 piece
- Chili pepper - 1 piece
Step-by-step cooking recipe
Chop tomatoes, chili and pepper in a blender.
Fry the chopped carrots with beets until soft. Add potatoes and cabbage.
Pour in the tomato mass and simmer everything under the lid for 7 minutes.
Pour the vegetable broth, bring the borscht to a boil and cook until the potatoes are ready on low heat.
Add spices and canned chickpeas, mix and remove from heat after 2 minutes.
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