Gorgeous summer lean borscht is red to your table. Maximum Vegetables – Pure Health.
Summary
| Cook Time | 50 mins |
| Total Time | 50 mins |
| Course | Soup |
| Servings (Default: 6) |
Ingredients
Ingredients- Potatoes – 4 pcs.
- Water – 3 l
- Bulgarian pepper – 1 pc.
- Beets – 1 pc.
- Carrots – 2 pcs.
- Bulb onions – 2 pcs.
- Tomatoes – 4 pcs.
- White cabbage – 500 g
- Celery root to taste
- Flour – 2 tbsp
- Salt
- Spice
Print Recipe
Pin Recipe Instructions
- Cut the beets into strips.
- Rub the carrots on a coarse grater, cut the potatoes into cubes.
- Throw beets, carrots, onions, and potatoes into boiling water. Salt to taste.
- While the vegetables are boiling, chop the cabbage. Cut bell pepper and celery into strips.
- Add the remaining vegetables to the pot. Don’t forget the cabbage. Let it boil.
- We rub fresh tomatoes. Will come in handy soon.
- Fry the onions in vegetable oil, add a couple of tablespoons of flour to it, and then grate the tomatoes. Stir, remove from heat and add to borscht.
- Add spices. Let the vegetables sweat for about ten minutes. Add parsley and dill to the borscht. Our lean red borscht is ready.
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