Description
Borsch recipes a great many, but I decided to share my pomegranate, rich color, with a bright taste of the veggies! This is a favorite soup of my husband.
Ingredients
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Beets
400 g
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Potatoes
5 piece
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Carrots
1 piece
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Pepper
2 piece
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Cabbage
250 g
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Tomato paste
0.5 Tbsp
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Onion
1 piece
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Bay leaf
2 piece
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Salt
-
Sugar
1 tsp
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Greens
-
Water
2.5 l
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Vegetable oil
Cooking
Wash the vegetables and clean. Potatoes cut into sticks, carrots and beets grate on a coarse grater, onion and pepper finely chop, shred cabbage. I have beets and cabbage (with a small addition of carrots) chopped and frozen in the fall, so the beets indicated in grams.
Water to pot (no less than 4 litres), bring to a boil, add 3 tbsp vegetable oil, potatoes and cabbage. Cook until tender.
Onions, carrots, beets, and pepper to the pan, pour 5 tbsp oil, a ladle of broth from the pot with potatoes and cabbage. Simmer under a lid for about 30 min. until cooked beets.
Add the tomato paste, sugar, mix well, saute for 5 minutes.
Beet Massa put in a broth with potatoes and cabbage, add salt, put the Bay leaf, then on slow fire under a cover 5 mins the Soup thick, rich beet color.
Before serving, sprinkle with herbs.
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