Borscht with Cauliflower and Stew
by Editorial Staff
Cooking bright and tasty borscht with cauliflower and stew is a great option to take a fresh look at ordinary borscht. Stew will help out when there is no time to mess with broth. Cauliflower will be replaced by cauliflower, and if you like it, believe me, you will appreciate the result. I personally like this variation of borscht.
Cook: 50 mins
Servings: 4
Ingredients
- Cauliflower – 170 g
- Chicken stew (or any other) – 150 g
- Tomatoes – 250 g
- Potatoes – 200 g
- Beets – 100 g
- Carrots – 80 g
- Onions – 70 g
- Garlic – 2 cloves
- Salt to taste
- Ground black pepper – to taste
- Water – 1.5 l
- Sour cream – to taste
- Fresh greens – to taste
Directions
- Prepare all foods. The stew can be either homemade or store-bought. Peel and wash carrots, potatoes, beets, and onions.
- Cut the potatoes into medium pieces. Cut the onion into small cubes.
- Put potatoes and onions in a saucepan, add hot water, put on fire, and cook for 15 minutes.
- Meanwhile, grate the carrots and beets on a fine grater. After 15 minutes of boiling the potatoes and onions, add the beets and carrots to the pan.
- Then add the chicken stew. Cook for another 10 minutes.
- Cut the tomatoes in half and finely grate, discard the skin. Also, peel and chop the garlic. Add the garlic and tomato puree to a saucepan and cook for 5 minutes.
- Then disassemble the cauliflower into small inflorescences. Add cabbage to the borscht, also add salt and black pepper to taste.
- Boil the borscht for 5 minutes, then turn off the heating and let it brew a little. Pour borsch with cauliflower and stew into bowls. You can serve borscht with sour cream and herbs. Enjoy your meal!
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