Just one ingredient can significantly change the taste of the usual borscht. For example, this time I suggest adding eggplant. In combination with beans, it gives the usual homemade recipe light notes of Georgian cuisine.
Ingredients
- Beef - 300 g
- Potatoes - 4 pieces
- Eggplant - 1 piece
- Bell pepper - 1 piece
- Tomatoes - 1 piece
- Beans (canned) – 150 g
- Carrots - 1 piece
- Beetroot - 2 pieces
- Bow purple - 1 piece
- Garlic - 3 clove
- Hops-suneli - 1 art.l.
- Spices and seasonings - 1 art.l.
- Chili pepper - 1 piece
Step-by-step cooking recipe
Boil the beef until tender, remove and strain the broth.
Randomly chop all the vegetables. Add salt to the eggplant, leave for a couple of minutes, rinse and let dry.
Put potatoes in boiling broth and boil for 15 minutes.
Fry onions and carrots with pepper. After 5 minutes, add the beetroot, and after 3 more – eggplant and tomato.
Pour in a little broth and simmer the vegetables for 5-7 minutes.
Put the vegetables in a saucepan and cook everything together for 10 minutes.
Add spices, crushed garlic, suneli hops and chili, boil for another minute and remove the borscht from the heat.
