Sweet potato resembles something in between potatoes and pumpkin, so it harmoniously fits into Ukrainian borscht. I'm telling you how to use it. Unless you choose not too sweet varieties and try the dish with spices.
Ingredients
- Beef - 350 g
- Beetroot - 2 pieces
- Carrots - 1 piece
- Bell pepper - 1 piece
- Onion - 1 piece
- Tomatoes - 2 pieces
- Sweet potato (small) – 3 pieces
- Garlic - 4 cloves
- Spices and seasonings - 1 tbsp.l.
- Red cabbage - 100 g
- Cabbage - 150 g
Step-by-step cooking recipe
Boil the beef until tender for about an hour and strain the broth.
Grate carrots and beets, chop onions, dice sweet potatoes and chop cabbage. Peel the tomatoes and beat them with a blender with garlic and spices.
Fry onions with carrots. After 3 minutes, add the beetroot and pepper.
Pour in the tomato mass and simmer all together for 5 minutes.
Add the sweet potato and simmer for a couple more minutes.
Add both types of cabbage, pour the broth over the roast and cook the borscht for 20 minutes until the ingredients are ready.
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