If you like borscht to have more grounds and vegetables, I suggest this recipe with zucchini and celery. You can add other ingredients to your taste. I suggest we do without frying this time.
Ingredients
- Vegetable broth - 1.5 l
- Beetroot - 2 pieces
- Potatoes - 3 pieces
- Carrots - 1 piece
- Cabbage - 300 g
- Onion - 1 piece
- Bell pepper - 1 piece
- Zucchini - 1 piece
- Celery - 2 pieces
- Tomatoes - 2 pieces
- Tomato paste - 1 art.l.
- Spices and seasonings - 1 art.l.
- Olive oil - 2 art.l.
Step-by-step cooking recipe
Peel and randomly chop all the vegetables.
Pour the broth over the potatoes and cook for 10 minutes after boiling. Add the cabbage and cook for another 10 minutes.
Fry onions, carrots and beets in olive oil until soft. Add the tomato and tomatoes, and fry for another 5 minutes.
Send the roast and all the other vegetables to the broth. Boil the borscht for another 5 minutes and season.
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