Borsch is the first dish, one of the most popular on our table. Classic borscht is cooked in broth made from meat or poultry, and even seasoned with crushed bacon, but in fact, if you cook borscht only with vegetables, it will turn out to be no less tasty. Such borscht can be eaten during fasting and on hot summer days, when you want to eat something light.
It is necessary
-
- Medium beets - 1 piece,
- Onion - 1 piece,
- Carrots - 1 piece,
- Potatoes 2 pieces,
- Tomatoes - 3 pieces,
- Champignons - 200 grams,
- Bulgarian pepper - 1 piece,
- Cabbage - ¼ head of cabbage,
- Garlic - 2 cloves
- Fresh greens,
- Vegetable oil - 3 tablespoons,
- Salt
- pepper
- Bay leaf
Instructions
Step 1
Pour 2 liters of water into a saucepan and put it on fire. Wash and peel vegetables. Cut the beets into strips and place them in a saucepan when the water boils. After that, reduce the heat and let the beets simmer for about 30 minutes.
Step 2
Preheat a skillet, pour oil over it and fry finely chopped onions in it until golden brown. Grate the carrots and then lightly sauté with the onions. Add finely chopped champignons and sauté, stirring constantly.
Step 3
Cut the tomatoes and cover with boiling water for a couple of minutes. After that, remove the skin from them and cut into small pieces. Add the tomatoes to the skillet, stir everything and continue to fry.
Step 4
Cut the Bulgarian pepper into quarters and chop them into strips, put in the pan, stir and remove from the heat.
Step 5
When the beets turn pink in the broth, add salt water and put potatoes cut into small cubes in a saucepan, boil them for 5 minutes. Add the contents of the pan, stir, toss the bay leaf and finely chopped cabbage into the pan.
Step 6
When the broth boils, simmer everything over low heat for 5 minutes, sprinkle with finely chopped garlic and fresh herbs, stir, turn off the heat and leave to brew for half an hour under the lid.
