Vegetable cream borscht turns out to be velvety, tender, nourishing. It will appeal to all lovers of classic borscht and various vegetable puree soups. Preparing this version of borscht is very simple.
It is necessary
- For soup:
- - 3 beets;
- - 2 red bell peppers;
- - 5 potatoes;
- - 2 tomatoes;
- - 1 head of white cabbage;
- - 1 onion, 1 carrot;
- - 4 tbsp. tablespoons of olive oil.
- For filing:
- - 3 slices of rye bread;
- - 3 cloves of garlic;
- - 3 sprigs of green onions;
- - 3 tbsp. tablespoons of low-fat sour cream;
- - coarse salt.
Instructions
Step 1
Peel the beets, cut into 0.3 cm slices, place on a baking sheet with whole bell peppers. Drizzle with olive oil, sprinkle with paprika. You can take a ready-made mixture for borscht (paprika, ground coriander, garlic, dill, parsley, black pepper, lavrushka). Bake for 20 minutes at medium heat in the oven. Very aromatic baked vegetables are obtained.
Step 2
Peel the onions, potatoes, carrots and chop coarsely. Put a cauldron on the fire, add oil, put carrots, cook for 5 minutes over medium heat, stirring occasionally. Then add the onion, after five minutes, send to the dishes and potatoes. Then coarsely chopped cabbage.
Step 3
Cut fresh tomatoes, scald with boiling water, peel, cut, send to the rest of the vegetables.
Step 4
Cut a part of the beets into thin strips, set aside for serving. Add the rest to the stews along with the peeled bell peppers. Cook for five minutes, then pour boiling water over, season with salt and pepper, cook for 20 minutes.
Step 5
Rub slices of bread with garlic and salt, cut into thin strips, dry in a dry frying pan. Cut the green onions into 7 cm pieces, then fiber them to create fine curls.
Step 6
Use a hand blender to whip through the soup. You can add lemon juice. Serve creamy vegetable borscht with sour cream, sprinkled with onion curls, beetroot strips and croutons.
