Description
Borsch recipes are many, and each has its own advantages. This recipe is the soup, which I now often cook. That is to say, my version. This soup without meat, not broth. But nonetheless tasty.
Ingredients
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Potatoes
10 piece
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Carrots
1 piece
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Green onions
8 piece
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Beets
1 piece
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Garlic
3 piece
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Cabbage
350 g
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Dill
1 coup
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Parsley
1 coup
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Cauliflower
1 handful
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Red sweet pepper
1 handful
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Butter
30 g
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Sunflower oil
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Tomato juice
200 g
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Tomato paste
0.5 Tbsp
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Salt
1 Tbsp
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Black pepper
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Chili
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Liquid smoke
Cooking
In five-liter saucepan, pour 2.5 liters of water and put on fire. While it's boiling, clean and chop the potatoes.
When the water boils, salt it and add our potatoes. Now zazharkoy. (Photo overexposed, but the site requires...)
Carrots and beets grate on a coarse grater. Beets immediately divided into two parts. Onion and garlic finely chop, and sweet pepper cut into small cubes.
In a pan pour sunflower oil and a little heated. Then pour (in that order) garlic, onions, carrots, beets and part of the pepper. The second part of the pour beets to the boiling potatoes.
When our roasting is slightly browned, pour in tomato juice and put the paste. When the liquid from the tomato juice evaporates, pour 5 drops of liquid smoke, pour in the black pepper and chilli. Set aside and throw in there butter.
Cauliflower disassemble on inflorescences, if fresh, and defrost frozen. Put to the boiling potatoes and boil until tender.
Pour in a pan and sauté cabbage. Let the sauce to boil for about five minutes.
Try and doselevel to taste. Then place the chopped greens.
And proverjaem just a few more minutes.
The soup is ready. With sour cream is simply delicious!
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