Almost all nations argue about what is the homeland of borscht. But most of all, Ukraine has the right to this dish. Borscht appeared in this country around the 14th century. It has now spread all over the world and has undergone changes in the recipe.
It is necessary
- To prepare borscht you need:
- 1 beet, 800 g of tomatoes in their own juice (with juice), 2 carrots, 1 hot green pepper, 4 potatoes, 2 l. low-fat chicken stock, 1/2 cup cauliflower and 3/4 cup Brussels sprouts (or broccoli blossoms), 2 celery stalks, 1/2 cup frozen peas, 1/2 cup 10% cream, 1 bunch fresh spinach, 1 red bell pepper, 2 Art. l. butter, 1 onion, 4 large cloves of garlic, 4 tbsp. l. chopped fresh dill, 1/2 tsp. ground black pepper, 2 tbsp. l. salt.
Instructions
Step 1
Peel and chop carrots and beets, peel green peppers and cut into large pieces. Chop celery, onion and spinach. Place the tomatoes, carrots, beets, green peppers and 3 potatoes, cut into quarters, in a large saucepan. Cover, bring to a boil, then reduce heat and simmer for 5 minutes.
Step 2
Pour in broth, salt and bring to a boil. Reduce heat and cook, covered, until potatoes are tender, about 15 minutes.
Step 3
Remove and mash the potatoes and green peppers in a bowl. Add 1 tbsp to them. l. butter and cream, mix thoroughly, set aside. Melt the remaining butter in a frying pan, add the onion. chopped garlic, cauliflower and Brussels sprouts, celery and sauté for 4 minutes.
Step 4
Cut the remaining potatoes into small cubes, put in the soup, bring to a boil and cook for 5 minutes, covered. Put 1/2 mashed potatoes, 1/2 sauteed vegetable mixture, chopped spinach and red pepper, dill and black pepper in the same place and bring to a boil.
Step 5
Add the remaining puree, vegetables and frozen peas, mix thoroughly, and bring to a boil. Then remove from heat, salt, add spices to taste, let it brew for 15 minutes and serve.
