Ukrainian borscht is cabbage, beets, potatoes and carrots with onions. But at the same time, it is very easy to diversify it if you add a few other vegetables. For example, this time I suggest adding eggplants. If you want to get rid of the bitterness, first salt and rinse them.
Ingredients
- Beef - 350 g
- Potatoes - 4 pieces
- Beetroot - 2 pieces
- Carrots - 1 piece
- Bow purple - 1 piece
- Bell pepper - 1 piece
- Eggplant - 1 piece
- Spices and seasonings - 1 art.l.
- Tomato paste - 2 tbsp.l.
- Cabbage - 200 g
Step-by-step cooking recipe
Boil the beef over low heat.
Add chopped potatoes and chopped cabbage to the boiling broth. Cook until half cooked.
Grate carrots and beets, chop onions, finely chop eggplant and pepper.
Fry the onion and carrot until soft. Add pepper and eggplant, and continue to fry.
Separately fry the beets until soft. Add the tomato and a little broth, and simmer under the lid for 10 minutes.
Send both roasts to the borscht, season and cook for another 15 minutes.
Did you like the recipe?
0 comments