If you like spicy and savory first courses, be sure to try this soup with pepper. I add Bulgarian and spicy at the same time in different proportions. The same pepper is perfect for decorating when serving.
Ingredients
- Meat broth - 1.5 l
- Beetroot - 2 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Cabbage - 250 g
- Potatoes - 2 pieces
- Tomatoes - 3 pieces
- Bell pepper - 2 pieces
- Chili pepper - 1 piece
- Garlic - 3 clove
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Pour hot broth over the potatoes and cook over medium heat after boiling for about 15 minutes.
Grate the beets and carrots, finely chop the onion, and fry all 5 minutes.
Chop pepper, chili and tomatoes in a blender. Pour a thick mass of vegetables and simmer for another 5 minutes.
Add spices and garlic to the roast, mix and put everything in a saucepan.
Add the chopped cabbage and cook the borscht until it is ready.
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