Beet tops are one of the most underrated types of greenery in everyday life. It has a bright taste and a beautiful rich color with characteristic purple streaks. And it also wonderfully complements the classic Ukrainian borscht.
Ingredients
- Beef - 300 g
- Potatoes - 3 pieces
- Beetroot - 2 pieces
- Beet tops - 0.5 beam
- Carrots - 1 piece
- Bow purple - 1 piece
- Red cabbage - 200 g
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Boil the beef until tender and strain the broth.
Send potatoes and one grated beetroot to the boiling broth. Cook for 15-20 minutes.
Chop the second beetroot with carrots and onions and fry until soft.
Add the fried and chopped cabbage to the broth, and cook the borscht for another 10 minutes.
Season, add the chopped beet tops and after a couple of minutes remove the borscht from the heat.
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