It's hard to imagine a traditional borscht without potatoes. But sometimes it ends, or maybe you just want to make an easier first course. Everything is possible, and further in the recipe I will tell you how to cook it better.
Ingredients
- Meat broth - 2 l
- Beetroot - 3 pieces
- Carrots - 3 pieces
- Red cabbage - 350 g
- Onion - 2 pieces
- Tomatoes - 2 pieces
- Green onion - 4 pen
- Spices and seasonings - 1 art.l.
- Garlic - 4 clove
Step-by-step cooking recipe
Grate carrots and beets, chop cabbage, chop both types of onions and chop peeled tomatoes.
Fry the onion and carrot over high heat.
Add the beets and turn down the temperature, fry for another 5 minutes.
Add tomatoes and garlic, simmer a little.
Put the cabbage and potatoes, pour in the broth and bring the borscht to a boil.
Cook on low heat until the potatoes are ready and at the end season and add chopped green onions.
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