Lenten Borscht “Southern”
by Editorial Staff
I have borscht for lunch today, maybe the recipe will come in handy 🙂
Cook: 50 mins
Servings: 6
Ingredients
- Cabbage – 300 g
- Beets – 1-2 pcs.
- Potatoes – 3-4 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Parsley root – 1 pc.
- Bulgarian pepper – 1 pc.
- Garlic – 1-2 cloves
- Greens – 0.5 bunch
- Tomato paste – 1-2 tbsp
- or fresh tomatoes – 4-5 pcs.
- Vegetable oil – 0.5 cups
- Salt – 1 tbsp
- Ground pepper – 0.25 teaspoon
- Bay leaf – 1-2 pcs.
- Peppercorns – 6-8 pcs.
- Water – 2.5 l
Directions
- Wash the potatoes, boil in their uniform until tender. Chop the cabbage thinly.
- Peel and wash onions and carrots. Dice the onion, grate the carrots on a coarse grater.
- Peel and wash the beets, grate on a coarse grater. Wash the red pepper, remove the seeds. Cut into strips.
- Peel and wash the parsley root. Grate on a medium grater. Peel and finely chop the garlic.
- Preheat a frying pan, pour in vegetable oil. Layout all vegetables except cabbage. Simmer, stirring occasionally, over medium heat for 4-7 minutes. Then add tomato paste or grated tomatoes. Simmer for 5 minutes, stirring occasionally.
- Peel potatoes. Cut into cubes. Wash and finely chop the herbs.
- Boil 2.5 liters of water. Add cabbage. Boil for 10 minutes. Then add frying, potatoes, bay leaf, and peppercorns. Season with salt and pepper. Cover and simmer over low heat for 7-10 minutes. Then add greens.
- Borsch is ready. Lean borsch is especially good when infused. Enjoy your meal!
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