We are used to having borscht separately, and pea soups with smoked meats separately. But what if you combine them a little? And, for example, add a little dried peas to the borscht. I recommend using crushed, because it does not need to be soaked for a long time and it cooks faster.
Ingredients
- Meat broth - 2 l
- Peas (stabbed) – 150 g
- Potatoes - 4 pieces
- Cabbage - 300 g
- Carrots - 2 pieces
- Onion - 1 piece
- Beetroot - 2 pieces
- Smoked meat - 300 g
- Tomato paste - 2 tbsp.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Chop potatoes and smoked meats, chop cabbage, chop onions, grate carrots with beets and rinse the peas.
Send potatoes, smoked meats, peas and cabbage to the boiling broth. Cook for 15-20 minutes.
Fry the onion and carrot until soft, add the beets and fry for a couple more minutes.
Add tomato paste and send the roast to the borscht.
Cook everything together for another 10-15 minutes and add spices at the end.
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