Classic borscht is a hearty, rich and rather heavy soup. But even it can be made light and dietary, if you experiment and adapt a little. I suggest such a proven option!
Ingredients
- Beetroot - 1 piece
- Carrots - 1 piece
- Potatoes - 3 pieces
- Onion - 1 piece
- Cabbage - 200 g
- Tomato paste - 2 tbsp.l.
- Spices and seasonings - 1 tbsp.l.
- Green onion - 0.5 beam
- Chicken broth - 2 l
Step-by-step cooking recipe
Cut potatoes into cubes and carrots into circles. Chop the cabbage, chop the onion and grate the beetroot.
Add beets, carrots and potatoes to the boiling broth. After 10 minutes, add the cabbage and onion.
Stir the tomato paste in a small amount of broth and pour into the borscht.
Cook everything together until the vegetables are ready. Season to taste and sprinkle with green onions.
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