Well, who doesn't like that classic borscht with fragrant herbs and thick fatty sour cream? I tell you how to cook it so that the household will be delighted! It's not as scary as it might seem at first glance.
Ingredients
- Meat broth - 2 l
- Beetroot - 2 pieces
- Onion - 1 piece
- Carrots - 2 pieces
- Potatoes - 3 pieces
- Cabbage - 200 g
- Tomatoes - 4 pieces
- Garlic - 3 cloves
- Apple cider vinegar - 2 tbsp.l.
- Sour cream - 100 g
- Greenery - 0.5 beam
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Finely chop the onion. Grate carrots and beets on a coarse grater. Cut the potatoes into cubes, chop the cabbage, and chop the tomatoes in a blender.
Fry the onion for 5 minutes and add the carrots. After another 5 minutes, add the tomatoes and remove from the heat after 5 minutes.
In the same way, separately fry the beets for 5 minutes, pour in the vinegar and after another 5 minutes remove from the heat.
Add potatoes to the boiling broth, and after 10 minutes cabbage.
After 5 minutes, add both roasts and cook for another 10 minutes. Season the borscht to taste and let it brew under the lid.
Serve with chopped herbs and sour cream.
