Lean Borscht with Celery
by Editorial Staff
This thick, rich borscht is made from a simple set of vegetables, but with the addition of stalk celery, which gives the finished dish a special taste and aroma. Borscht turns out to be very light!
Cook: 50 mins
Ingredients
- Beets – 1 pc. (350 g)
- White cabbage – 160 g
- Celery stalk – 90 g
- Canned tomatoes in s / s (chopped) – 160 g
- Potatoes – 280 g
- Sweet bell pepper (green) – 1 pc. (200 g)
- Carrots – 110 g
- Onions – 100 g
- Garlic – 1 clove
- Vegetable oil – 1-2 tbsp
- Salt – 1 teaspoon
- Ground black pepper – on the tip of a knife
- Fresh dill – 10 g
- Water – 1.5 l
Directions
- Peel and grate beets. Transfer the beets to a saucepan, add water (1.5 L), and bring to a boil. Simmer for 15 minutes over low heat.
- Peel the onion and cut it into small cubes. Cut the celery into cubes.
- Heat vegetable oil in a skillet and add chopped onion and celery. Fry, stirring occasionally, for 2-3 minutes over medium heat, until vegetables are tender.
- Add the tomatoes in their own juice to the skillet and simmer over medium heat until the liquid evaporates.
- Peel the carrots and grate them on a coarse grater. Cut the bell pepper lengthwise into two halves, remove the inner part with the seeds. Cut the peeled peppers into small cubes.
- Cut the potatoes into small pieces. Cut the cabbage thinly.
- Add potatoes, carrots, and peppers to the pot. Bring to a boil and cook for 6-7 minutes. Then add cabbage to the borscht. Cook until the cabbage is completely cooked, another 10-15 minutes.
- Pour salt, black pepper into borscht and add frying. Finely chop the dill. Peel and chop the garlic. Add the dill and garlic to the pot. Bring to a boil and remove from heat.
- Celery borscht is ready! The finished dish can be served immediately after preparation. Enjoy your meal!
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