Want to surprise your guests? Prepare borscht with lemon juice and serve in an unusual plate, while garlic and celery add a savory flavor to the dish.
It is necessary
- For borsch
- - chicken broth 3 l;
- - carrots 1 pc;
- - beets 1 pc;
- - tomato 1 pc;
- - sweet pepper 1 pc;
- - parsley, celery 1 bunch;
- - a small swing of cabbage;
- - juice from 1 lemon;
- - 3-4 potatoes;
- - garlic 2 tooth;
- - tomato paste 1 tbsp;
- - vegetable oil, pepper, bay leaves, salt.
- For serving
- - round loaf 1 pc;
- - egg 1 pc;
- - garlic 1 tooth;
- - sour cream, herbs.
Instructions
Step 1
Carefully cut off the top of the bread, remove the crumb with a spoon. Brush the inside and top of the loaf with beaten egg. Put the bread in the oven to dry. Then brush with chopped garlic on top.
Step 2
Cooking borscht. Wash carrots, beets, peel and grate. Finely chop the onion and bell peppers. Peel and dice the potatoes.
Step 3
In a pan with the addition of vegetable oil, first fry the onions, add bell peppers, then beets and carrots. After the vegetables are well done add the diced tomato and tomato paste, simmer for 1-3 minutes.
Step 4
Bring the broth to a boil, season with salt, add bay leaves, potatoes and cook for 10 minutes. Then add the frying, chopped cabbage, chopped celery and parsley, lemon juice and cook until the cabbage is done.
Step 5
Then add chopped garlic, pepper to taste and let it brew for 10-15 minutes. To serve, take a loaf and fill with borscht, season with sour cream and garnish with herbs.
