Borscht always turns out very bright thanks to tomatoes and beets. But you can add even more colors to it. For example, use red cabbage and purple onions instead of the usual ones. And be sure to decorate with greenery for contrast.
Ingredients
- Meat broth - 1.5 l
- Potatoes - 3 pieces
- Beans (canned) – 150 g
- Red cabbage - 300 g
- Bow purple - 1 piece
- Carrots - 1 piece
- Beetroot - 2 pieces
- Spices and seasonings - 1 art.o.
Step-by-step cooking recipe
Cut carrots and beets into strips, chop onions, chop cabbage and cut potatoes.
Send the potatoes to the boiling broth and cook for 15 minutes.
Add the cabbage and the rest of the vegetables and cook the same amount more.
Add the beans, season the borscht, boil for another 5 minutes and remove from heat.
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