Borsch with baked beets

one

• Time for preparing

  Contents

  • • 0.0.1 2h 40min
    • 0.0.2 Medium dish
    • 0.0.3 52.76kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  2h 40min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  52.76kcal

• Rating
  

  5 out of 5

• Recipe

Try to bake beets first, and then make it delicious borscht. It can be cooked at home for both fasting and vegetarians, but replace the butter with olive.

Let’s get started!

Ingredients

0/18 ingredients

• Water-2l.
• Baked beets – 1 pc.
• 1 carrot
• 1 onion
• Potato-4 tubers.
• Sauerkraut-300 gr.
• Onion-1 pc.
• Butter-70 gr.
• Vegetable oil-50 ml.
• Tomato paste-1 tbsp. l
• Vinegar-1 st. l
• Sour cream 50 gr.
• Parsley root-50 gr.
• Salt to taste
• Sugar-1 st. l
• Flour-1 st. l
• Bay leaf – 2 pcs.
• Peas – 6 pcs.

5 из 5 1 2ч 40мин2ч 40мин 52.76

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Chop the cabbage and put in a pan greased with oil, pour a glass of water and simmer over low heat for 1.5-2 hours, do not forgetting to stir.
2. Peel and cut small beets in small cubes.
3. Pour into the pan 2 tbsp. l vegetable oil put beets, tomato paste, vinegar, pour 100 ml of water and stew on slow fire.
4. Parsley root and carrots grate and fry on butter with onions.
5. Put chopped potatoes in boiling water and boil it until readiness.
6. Put to it sauerkraut, beets and carrots with onions.
7. Fry flour in butter, dilute until smooth broth and pour into soup.
8. Sweeten the soup, salt, add bay leaf and pepper.
9. Cook for 15 minutes over low heat. Serve soup with sour cream.