If you want to make borscht easier, you can start by removing the potatoes from it. And take more other vegetables to leave the density of your favorite first course. In addition to the traditional ingredients in this recipe, I use fresh tomatoes.
Ingredients
Step-by-step cooking recipe
Chop all the vegetables. Fry the onion and carrot in olive oil.
Add the beetroot and continue frying for another 5 minutes.
Peel the tomatoes and grate them. Send it to the frying pan.
Simmer all together for another 7 minutes.
Send the cabbage and roast into the boiling broth. Cook the borscht until the cabbage is ready and season at the end.
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