Borscht with Nuts and Soy Sauce
by Editorial Staff
Borscht with nuts and soy sauce will make your meal diversified. Borscht turns out to be light, pleasant in taste, at the same time satisfying and nutritious due to nuts.
Cook: 1 hour 40 mins
Servings: 6
Ingredients
- White cabbage – 200 g
- Beets – 1 pc.
- Walnuts – 100 g
- Soy sauce – 40 ml
- Potatoes – 2 pcs.
- Carrots – 2 pcs.
- Bulb onions – 1 pc.
- Tomato paste – 2 tbsp
- Vegetable oil – 1 tbsp
- Salt – 1 teaspoon
- Fresh parsley (for serving) – to taste
- Water or broth – 1.5 l
Directions
- Cut the carrots into cubes. Cut the onions into cubes. Cut the beets into small cubes. Grind the walnuts in a blender into crumbs.
- Heat vegetable oil in a frying pan and fry the onions and carrots for 5 minutes over low heat. Then add the nuts to the vegetables, fry for another 3 minutes, until the characteristic nutty flavor.
- Add tomato paste to the pan and stir. Pour soy sauce straight into the pan. Pour 150 ml of water, stir and simmer for 10 minutes over low heat.
- Bring water or broth to a boil, put chopped beets there. Cook for 20 minutes.
- Dice the potatoes, add to the pot with the beets and cook for 10 minutes.
- Then add frying to the vegetables in the saucepan, mix, and cook for another 10 minutes.
- Then finely chop the cabbage, add to the saucepan and cook for 5-10 minutes, depending on the desired softness of the cabbage. Turn off the fire under the pan, let the borscht brew for 30 minutes.
- Serve hot borsch with nuts and soy sauce, adding parsley. Bon Appetit!
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