Many people love borscht, because it is hearty and tasty. It contains a lot of vitamins due to the wide variety of vegetables. The dish is prepared for 60 minutes and a delicious lunch is on your table.
Ingredients:
- 3 liters of water;
- 1 red cabbage;
- Bay leaf;
- sunflower oil;
- 80 g sweet pepper;
- 1 beet;
- 120 g tomato paste;
- a couple of eggs;
- cabbage;
- 600 g potatoes;
- 1 onion;
- 1 carrot;
- pepper, salt;
- garlic.
Preparation:
- Beets must be washed and peeled. Then you can grate on a coarse grater or cut it into strips.
- Prepare a saucepan where the borscht will be cooked. Place the chopped beets there and cover it with water. Place a saucepan over medium heat and cook the beets until the liquid becomes lighter. The beets themselves must be boiled. Then the potatoes cut into cubes or cubes are sent there. It is necessary to cook until half cooked.
- In the meantime, you will need to chop the cabbage and chop the pepper. After the potatoes are boiled until half cooked, these ingredients must be sent to the pan and mixed. Peppers can be used both frozen and fresh. Cook all ingredients until tender.
- Then you need to fry in a pan in sunflower oil, chopped into small cubes onions and grated carrots until soft. Carrots can be cut into strips. Add tomato paste there and fry for another 5 minutes.
- In advance, you will need to boil the eggs and chop finely. They need to be added to the borscht. Send chopped young garlic and frying there. Season borsch with spices to taste. Cook for another 10 minutes over low heat. Then you can turn it off.
The borsch is ready. We recommend serving with sour cream, black bread and garlic.
