Cauliflower makes borscht tastier, and also perfectly decorates it with its beautiful inflorescences. Try different options – fresh or frozen. Just keep in mind that frozen cauliflower cooks faster.
Ingredients
- Meat broth - 1.5 l
- Beetroot - 2 pieces
- Onion - 1 piece
- Carrots - 1 piece
- Potatoes - 3 pieces
- Cauliflower - 200 g
- Tomatoes - 1 piece
- Spices and seasonings - 1 art.l.
- Garlic - 3 clove
Step-by-step cooking recipe
Cut the potatoes into cubes, chop the onion and pour hot broth. Bring to a boil and cook for 10 minutes.
Add grated carrots and beets, and cook for another 5 minutes.
After that, add the cauliflower inflorescences.
Peel the tomato and grate it with garlic. Also add to the pan and cook all together for another 5 minutes.
Season the borscht to taste and let it brew under the lid.
Did you like the recipe?
0 comments