A very interesting and unusual borscht turns out if you replace tomato paste with tkemali sauce. Or another similar sauce with plum notes. There is sweetness, sourness, and piquancy – and all this versatility is only good.
Ingredients
- Meat broth - 1.5 l
- Potatoes - 4 pieces
- Cabbage - 300 g
- Beetroot - 2 pieces
- Tomatoes - 1 piece
- Carrots - 1 piece
- Bell pepper - 1 piece
- Onion - 1 piece
- Spices and seasonings - 1 tbsp.l.
- Tkemali sauce - 100 g
- Garlic - 4 cloves
Step-by-step cooking recipe
Randomly chop all the vegetables. Put the potatoes to cook in the broth.
After 10-15 minutes, add cabbage to the potatoes.
Send the rest of the vegetables to the frying pan and simmer all together for 7 minutes. Add the tkemali sauce and mix. Warm up for a couple more minutes.
Send the roast to the borscht, boil for another 5 minutes and add spices with crushed garlic.
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