Instead of tomato paste and tomatoes in borscht, you can safely use different tomato sauces and blanks. For example, here is a recipe with spicy and spicy adjika. I advise you to add a little hop-suneli and aromatic herbs.
Ingredients
- Pork - 600 g
- Onion - 150 g
- Potatoes - 300 g
- Bell pepper - 120 g
- Cabbage - 350 g
- Beetroot - 200 g
- Carrots - 100 g
- Tomatoes - 200 g
- Adjika - 100 g
- Hop-suneli - 1 art.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Fill the pork with water and boil until tender.
Cut the potatoes into cubes, peel and grate the tomatoes, and chop the cabbage.
Thinly slice the onion and carrot, and fry them until soft. Add tomatoes and adjika, and simmer for a couple of minutes over medium heat.
Add potatoes to the boiling broth. When it is half ready, pour the roast into it.
After 5 minutes, add finely chopped cabbage, pepper and beetroot.
Boil for another 5-7 minutes, season the borscht and let it brew under the lid.
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