When I want to add something new to borscht, but at the same time not to make an already thorough first course even harder, I add zucchini. Optionally, you can take zucchini or squash of any favorite variety and color.
Ingredients
- Vegetable broth - 1.5-2 l
- Carrots - 2 pieces
- Beetroot - 2 pieces
- Zucchini - 1 piece
- Onion - 1 piece
- Potatoes - 5 pieces
- Celery root - 1 piece
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Cut all the vegetables into strips, and the potatoes into cubes.
Bring vegetable broth or water to a boil. Add the potatoes and beets, and cook for 10 minutes.
Finish the rest of the vegetables, except the zucchini and cook everything together for about half an hour.
5 minutes before the end, add the zucchini and season the borscht to taste.
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