Once, as part of an attempt to diversify my usual diet, I tried to cook borscht with sweet potatoes. It does not differ at all from the classic in appearance, but acquires new unusual shades of taste. And it also depends on the variety of sweet potatoes.
Ingredients
- Beef - 400 g
- Sweet potato - 4 pieces
- Carrots - 2 pieces
- Bow purple - 1 piece
- Bell pepper - 1 piece
- Chili pepper - 1 piece
- Garlic - 2 cloves
- Beetroot - 2 pieces
- Red cabbage - 150 g
Step-by-step cooking recipe
Boil the beef over low heat until tender and strain the broth.
Randomly chop all the vegetables.
Lightly simmer the onion and carrot together. Add the beetroot and pepper, and simmer for another 7 minutes.
Add chopped garlic, chili and spices to taste.
Send sweet potatoes and cabbage to the boiling broth. After 10 minutes, add the dressing.
Cook everything together for another 15 minutes on low heat.
Did you like the recipe?
0 comments