Lenten borsch with turnip and garlic croutons

6

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Medium dish
    • 0.0.3 59.38kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  1 hour

• Recipe difficulty
  

  Medium dish

• Energy value
  

  59.38kcal

• Rating

• Recipe

Even in time, she wants to eat tasty. cooked at home, do not have to be fresh. Make a meal with a wide variety of ingredients, the richer and tastier your dish will be!

Let’s get started!

Ingredients

0/15 ingredients

• Cabbage-300 gr.
• Onion-1 pc.
• Turnip – 1 pc.
• 1 beet
• Garlic-4 cloves.
• 1 carrot
• Rye bread-6 slices.
• Tomato paste-2 tbsp
• Vegetable oil-2 tbsp
• Lemon 1pc.
• Green onion bunch.
• Salt-1 tsp
• Sugar-1 tsp
• Pepper-6 pcs.
• Bay leaf – 1 pc.

1 ч1 ч 59.38

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Steps

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1. We will need it.
2. And further.
3. Fry bread in vegetable oil on both sides.
4. Rub the garlic, salt and cut into pieces.
5. We cut the turnips into bars.
6. Potatoes.
7. Squash the beets
8. And carrots.
9. We cut the onion into half rings.
10. Cut the greens.
11. Shred the cabbage.
12. Fry the onions until transparent.
13. Add the carrots and, while stirring, let’s sweat for 5 minutes.
14. Add the beets.
15. Squeeze the juice out of half the lemon and pour it into the sautéed vegetables.
16. Add tomato paste. Put it out for 10 minutes.
17. We spread cabbage for vegetables.
18. Stir and simmer for 10 minutes. Spread the garlic. Turnip and boil the potatoes in 2-2.5 liters of water for 15 minutes.
19. Add stewed vegetables to turnips with potatoes along with peas pepper and laurel leaf. Salt and add sugar. Cooking on a quiet fire for 20 minutes.
20. Lay the greens and mix. The soup is ready.
21. Serve with lemon slices and garlic croutons.