If you have never tried a hearty and spicy borscht with eggplant, I advise you to catch up as soon as possible! In combination with cabbage, beetroot and tomato, the vegetable reveals itself in a completely new way!
Ingredients
- Meat broth - 3 l
- Potatoes - 4 pieces
- Tomatoes - 2 pieces
- Eggplant - 1 piece
- Cabbage - 200 g
- Onion - 1 piece
- Carrots - 1 piece
- Beetroot - 1 piece
- Tomato paste - 2 tbsp.l.
- Sugar - 1 art.l.
- Apple cider vinegar - 1 art.l.
- Garlic - 1 clove
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Cut the eggplant into cubes, add salt, leave for 20 minutes and rinse.
Cut the potatoes into cubes, and pass the tomatoes through a meat grinder.
Bring the broth to a boil, add the potatoes and cook until it is ready.
Finely chop the onion and fry it with eggplant for 5-7 minutes. Add the grated carrots and beets, pour in the vinegar and fry for another 3-4 minutes.
Add chopped tomatoes, tomato paste, garlic, sugar and spices, and a little broth. Simmer all together for another 5 minutes.
Send shredded cabbage to the finished potatoes. Bring to a boil and put the roast in a saucepan.
Boil the borscht for another 5-6 minutes and remove from the heat.
