In addition to the usual white or red beans, string beans also go well in borscht. Feel free to take fresh or frozen, and cut it into several parts. Otherwise, it no longer requires any special training.
Ingredients
- Meat broth - 2.5 l
- Beetroot - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Potatoes - 3 pieces
- Cabbage - 200 g
- String beans - 150 g
- Garlic - 3 cloves
- Tomato paste - 2 tbsp.l.
- Sugar - 1.5 tsp.
- Spices and seasonings - 2 tsp.
- Greenery - 0.5 beam
Step-by-step cooking recipe
Bring the broth to a boil and add the chopped cabbage to it. And after 5 minutes, add the potato cubes.
Finely chop the onion and carrot, and fry. After a couple of minutes, add the grated beetroot and simmer until soft.
Add tomato paste, sugar and spices to the vegetables, simmer for another 2 minutes and send the roast to the pan.
Cook the borscht until the vegetables are ready and add the string beans 10 minutes before the end.
Last of all, add garlic and herbs, and let the borscht brew a little.
Did you like the recipe?
0 comments