As a tomato base for borscht, you can use any tomato sauce. And this opens up a huge space for experiments. For example, hot sauce with chili, fragrant and spicy with smoked paprika or sweet plum tkemali.
Ingredients
- Beef - 300 g
- Tomato sauce - 150 g
- Sauerkraut - 300 g
- Potatoes - 300 g
- Beetroot - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Bell pepper - 1 piece
- Garlic - 2 clove
- Cilantro - 0.5 beam
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the beef for an hour and strain the broth. Send the potatoes into it.
Grate the beets and carrots, finely chop the onion and pepper.
Fry the beets until soft with a little broth.
Separately fry the remaining vegetables. Add sauerkraut and fry for another 5 minutes.
Add the beetroot and tomato sauce, pour in a little more broth, and simmer for 7 minutes.
When the potatoes become softer, transfer the roast to the broth.
Cook the borscht for another 15 minutes, and a couple of minutes before the end add spices, garlic and cilantro.
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