The secret of this borscht is as many diverse greens as possible. I suggest taking a little parsley, dill, cilantro and green onions. And if desired, add a sprig of rosemary or thyme. Such a dinner smells amazing for the whole apartment!
Ingredients
- Beef - 300 g
- Sauerkraut - 200 g
- Potatoes - 300 g
- Carrots - 2 pieces
- Beetroot - 1 piece
- Onion - 1 piece
- Tomato paste - 2 art.l.
- Bell pepper - 1 piece
- Greenery - 0.5 beam
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the beef until ready. Add the chopped potatoes and cook for 10 minutes.
Grate or thinly slice beets, carrots and peppers, chop onions and squeeze sauerkraut.
Fry the onion until soft. Add carrots and pepper, and after a couple of minutes beets. Fry everything together for 5 minutes on low heat.
Add tomato, cabbage and a little broth. Simmer all 10 minutes under the lid and put in a saucepan.
Season the borscht, boil for another 5-7 minutes and add chopped herbs.
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