An excellent alternative to meat soups is vegetable broth soups. Recently, they are gaining more and more popularity. By the way, the taste of vegetable soup is no worse than meat soup. It is enough to try and evaluate once. We bring to your attention a recipe for borscht without meat.
It is necessary
- - 600 g of potatoes;
- - 350 g of beets;
- - 700 g of cabbage;
- - 150 g of onions and carrots;
- - 150 g sorrel;
- - 3 tbsp. l. sour cream;
- - salt and pepper to taste;
- - greens;
- - 60 g of sunflower oil for frying.
Instructions
Step 1
For the specified amount of ingredients, you need to take about 3-3, 5 liters of water. Heat in a suitable saucepan and bring to a boil. Dip peeled and chopped potatoes in boiling water and cook for about 10 minutes, until the potatoes are tender.
Step 2
Peel the beets, grate on a coarse grater, lightly fry, and then simmer for 10 minutes in half the vegetable oil, then add sour cream and simmer for another 5-7 minutes. Add beets to potatoes and cook after boiling for 10 minutes to a quarter of an hour.
Step 3
While the beets and potatoes are boiling, fry the chopped onions and carrots on the rest of the oil until they become soft. Then add tomato paste, a little liquid from the pan and simmer for another 5-7 minutes.
Step 4
Prepare cabbage - rinse, chop finely and add to soup. After boiling, cook for another 5-10 minutes. Then sorrel is sent to the soup. Remove the thick stems, rinse, chop the leaves, add them to the soup and cook for about 10 minutes more.
Step 5
The last to go to the soup is the dressing - onions and carrots. After boiling, cook the soup for another 10 minutes, turn it on and add the herbs. The soup is ready, but it is better to let it brew - this way it will be more aromatic and tasty.
