In addition to the beetroot itself, the tops also fit perfectly into the borscht. Fragrant greens have a rather bright taste and harmoniously complement the dish. This recipe is especially good in the season of young vegetables, so be sure to try it on occasion!
Ingredients
Step-by-step cooking recipe
Cut the potatoes into cubes, pour 2.5 liters of water and put them to cook.
Chop the onion, grate the carrots on a coarse grater and fry. Add the tomato sauce and simmer for another 10 minutes.
Finely chop the tops and grate the beets. Fry the beetroot a little until soft, pour in the vinegar.
Add all the ingredients to the borscht, season and cook until the vegetables are ready.
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