Traditionally, Ukrainian borscht is often served with fresh chopped herbs. But since then, the range of available products has grown significantly. I suggest trying to use sprouted sprouts. And any, from wheat and sunflower to radish and mung beans.
Ingredients
- Beef - 350 g
- Cabbage - 200 g
- Red cabbage - 100 g
- Beetroot - 200 g
- Carrots - 1 piece
- Onion - 1 piece
- Tomato paste - 2 art.l.
- Potatoes - 300 g
- Red beans (canned) – 130 g
- Sprouted grains - 2 handfuls
- Spices and seasonings - 1 art.l.
- Garlic - 3 clove
Step-by-step cooking recipe
Boil the beef until tender and strain the broth. Put the potatoes to cook in it.
After 10 minutes, add both chopped cabbage.
Grate the beets and carrots. Chop the onion and fry everything together until soft. Add tomato paste and a little broth, and simmer under the lid for 5-7 minutes.
Put the roast in the borscht. Add the beans there and cook all together for another 7 minutes.
Season the borscht, add chopped garlic with sprouts and remove from heat.
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