Beetroot for borscht can be cooked in different ways: fry, boil, stew, add raw. This time I suggest baking it in the oven first. This way its color, taste and aroma are revealed even better. The main thing is that the beets are fresh and sweet.
Ingredients
- Meat broth - 1.5-2 l
- Onion - 2 pieces
- Beetroot - 2 pieces
- Potatoes - 2 pieces
- Cabbage - 400 g
- Tomato paste - 2 tbsp.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Wrap the beetroot in foil and bake for about an hour in the oven at 180 degrees.
Fry the chopped onion and grated carrot until soft over low heat. Add the tomato paste and stir.
Bring the broth to a boil and add the chopped potatoes.
After 5 minutes, add the cabbage, and after another 5 – roast.
Cook everything together for another 10 minutes on low heat.
Grate the baked beetroot on a grater and send it to borscht.
Add spices, boil for another minute and remove from heat.
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