Usually borscht with sorrel is called green, and it is prepared in a completely different way. But today I want to offer you a traditional red borscht. Just diversify it a little with new interesting ingredients.
Ingredients
- Chicken broth - 2 l
- Potatoes - 4 pieces
- Sorrel - 80 g
- Carrots - 2 pieces
- Beetroot - 2 pieces
- Onion - 1 piece
- Cabbage - 200 g
- Tomato paste - 1 art.l.
- Spices and seasonings - 1 tbsp.l.
Step-by-step cooking recipe
Cut the potatoes, send them to boiling broth and cook for 15 minutes.
Grate beets and carrots, chop onions and fry everything until soft. Add tomato paste and spices.
Finely chop the cabbage and chop the sorrel.
Add all the ingredients to the pan and cook the borscht for another 15 minutes.
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