A little basil gives the classic homemade borscht interesting notes of Italian cuisine. I advise you to use fragrant purple leaves. Dried herbs are also good, but still with fresh herbs it is much better.
Ingredients
Step-by-step cooking recipe
Chop all the vegetables to taste. Finely chop the basil or chop it in a blender.
Boil potatoes in boiling broth for 10-15 minutes. Add the cabbage.
Fry the onion and carrot until soft, add the tomatoes and simmer for 5 minutes. Add the basil and spices, and stir.
Separately fry the beets and simmer for 5-7 minutes with a couple of spoonfuls of broth.
Put all the ingredients in a saucepan and cook the borscht for another 10-15 minutes.
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