The same red beetroot soup is not only in Russian and Ukrainian cuisines. For example, today I want to tell you how to cook Polish borscht. And at the same time, in the process, we will figure out how it is so clearly different from more familiar recipes.
Ingredients
- Pork - 300 g
- Beetroot - 3 pieces
- Carrots - 2 pieces
- Onion - 2 pieces
- Bell pepper - 1 piece
- Tomato paste - 70 g
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the pork until tender over low heat.
Separately boil the beets until soft and cut into thin strips.
Chop the onion, carrot and pepper, and fry everything together until soft. Add tomato paste and simmer for a couple of minutes.
Add the ovozi and beetroot to the broth, season the borscht and cook for another 5-7 minutes on low heat.
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