Winter borsch – a detailed recipe for cooking. Share with friends: 
Time: 55 minutes Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 large beet tubers, peeled and grated
- 2 large potatoes, peeled, diced
- 2 tbsp. thinly chopped cabbage
- 8 tbsp. beef broth
- 3 tbsp. l red wine vinegar
Recipes with similar ingredients: beets, potatoes, cabbage white wine vinegar
Recipe preparation:
- In a large pan, combine the broth, beets and potatoes and bring to a boil, then reduce heat to a low boil. Cover and cook until vegetables are soft, about 20 min
- Remove the lid and add cabbage and wine vinegar. Season by taste with salt and pepper. Cook for another 15 minutes, stirring occasionally. Pour the soup into serving bowls and serve warm.
