Description
Interesting way of cooking beloved borscht. The soup is amazingly tasty and nourishing, although it is lean. It is this soup happened to me when I was cooking in the Russian oven. Long forgotten feelings... it turns out that in urban conditions it is possible to do something like that.
Ingredients
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Potatoes
3 piece
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Beets
1 piece
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Water
2 l
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Carrots
1 piece
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Tomato paste
1 Tbsp
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Onion
1 piece
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Parsley
-
Celery root
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Pepper
1 piece
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Sauerkraut
350 g
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Flour
1 Tbsp
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Greens
Cooking
Let's start with prepare the vegetable broth. The recipe specifies 1, 5 liters of water, that to me seemed enough, the soup turned out too thick, better to take 2 liters of water. Salt the water and boil it for 2-3 PCs. of treated potatoes.
Peel and chop julienne beets and carrots. Drizzle with vinegar. Fry in vegetable oil, stirring occasionally, until the moisture to evaporate, add the tomato paste and fry until the vegetables are tender. On the other pan fry diced onion, add the celery and parsley root. Then add the bell peppers, diced (I only had dried peppers).
Add sauerkraut and fresh finely shredded cabbage, add the tomato paste and then take it to cabbage was not too soft.
Mix the contents of the two pans, sprinkle with salt and pepper to taste.
Boiled potatoes turn into a puree, on a dry pan fry the flour until "nutty" smell. Add mashed potatoes, gradually add half the potato broth and simmer the gas station a few minutes until thick, stirring all the time.
In pots spread vegetable mixture, fill the potato filling and add potato broth. Sprinkle with herbs, cover with a lid and put the pots for 30 minutes in the oven.
The soup is very thick, rich and hearty. If You are fast - add sour cream, and the taste becomes even more rich!
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