Lean Red Borscht

by Editorial Staff

Gorgeous summer lean red borscht is to your table. Maximum Vegetables – Pure Health.

Cook: 50mins

Servings: 6


  • 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


  1. We clean and wash all the vegetables.
  2. Cut the beets into strips. Three carrots on a coarse grater cut the potatoes into cubes.
  3. We throw beets, carrots, onions, and potatoes into boiling water. Salt to taste.
  4. While the vegetables are boiling, shred the cabbage. Cut sweet pepper and celery root into strips.
  5. Add the remaining vegetables to the pot. Don’t forget the cabbage. Let it boil.
  6. We grate fresh tomatoes. Will come in handy soon.
  7. Fry the onion in vegetable oil, add a couple of tablespoons of flour to it, and then grated tomatoes. Stir, remove from heat and add to borscht.
  8. Add spices. Let the vegetables all sweat together for about ten minutes. Add parsley and dill to the borscht. Our lean red borscht is ready.

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