If you don't like fatty frying, borscht can be perfectly cooked without it. I'm telling you how to do it so that all the vegetables are cooked at the same time and evenly! Serve it traditionally with garlic and herbs.
Ingredients
Step-by-step cooking recipe
Pour 2.5 liters of water over the beef and put it to boil. When the water boils, add whole tomatoes and peeled whole beets.
Remove the tomatoes after 5-10 minutes. Cook everything else together for about an hour until the beets are ready. Then take it out.
Remove the skin from the tomatoes and grind into a puree.
Finely chop the onion and carrot, send it to the boiling broth. Add the potato cubes there and cook for 10 minutes.
Add the cabbage and cook until it is ready.
Cut the beetroot into strips. Add it to the borscht, tomato, chopped herbs, garlic and spices to taste.
Boil the borscht for a couple more minutes and let it brew.
