Spices are the easiest way to diversify any traditional dish. It just seems that Ukrainian borscht and curry with paprika are somewhere in parallel culinary realities. But in fact they are very harmoniously combined.
Ingredients
- Beef - 350 g
- Potatoes - 300 g
- Sauerkraut - 150 g
- Cabbage - 150 g
- Bow purple - 1 piece
- Bell pepper - 1 piece
- Carrots - 1 piece
- Beetroot - 2 pieces
- Tomato paste - 2 tsp.
- Paprika - 2 tsp.
- Curry - 1 tsp.
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the beef for about an hour.
Chop all the vegetables. Rinse and squeeze the sauerkraut. Mash fresh cabbage with your hands.
Put the potatoes in the broth and cook for 15 minutes.
During this time, fry the onion with carrots, beets and pepper. Add tomato paste and a little broth, and simmer under the lid for 7-10 minutes.
Send all the cabbage and roast to the potatoes and cook for another 15 minutes.
Add spices, boil for 3 minutes and let the borscht brew under the lid.
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