Borscht with Peking cabbage practically does not differ from the usual one. Unless it turns out more tender, and he needs to prepare less. I'm telling you how to make it as tasty and fragrant as possible! Catch a proven recipe!
Ingredients
- Meat broth - 1.5 l
- Beetroot - 100 g
- Onion - 1 piece
- Carrots - 1 piece
- Potatoes - 300 g
- Peking cabbage - 300 g
- Tomato juice - 150 ml
- Garlic - 2 cloves
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Pour the broth over the sliced potatoes and put them to boil.
Finely chop the onion, grate the carrots and lightly fry.
Add the grated beetroot and simmer all together for 10-15 minutes, stirring.
Send the roast to the broth and pour in the tomato juice. Boil everything together for 5-7 minutes.
Add chopped Peking cabbage, spices and crushed garlic. Cook the borscht for another 7 minutes and remove from the heat.
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