Beetroot and cabbage borscht stewed

Name: Beetroot and cabbage borscht stewed
Total time: 1 h 30 min
Yield: 10
Ingredients: 335 g Stew; 5 Potato; 1 Beet; 2 tablespoon Table vinegar; 250 g White cabbage; 1 Carrot; 1 Tomatoes; 1 Bulb onions; 0.5 Bell pepper; to taste Ground black pepper; 2 L Water; 20 ml Vegetable oil; to taste Salt; to taste Greenery

The traditional dish of the Eastern Slavs can also be prepared with stewed meat. It is impossible to imagine Slavic cuisine without borscht. A delicious rich and aromatic soup, where all the family’s favorite vegetables and herbs are gathered. My relatives especially love borscht with meat broth, but when there is no aromatic bone in the house, you can cook it using stewed meat. However, this option is perfect for a summer residence. You can serve sour cream with borscht, make donuts, it will be delicious. And in our family they prefer the Odessa version, borscht with herbs and black bread. We like it better this way.

33

12935

Elise Brown

Recipe author

Calories

225kcal

Protein

8g

Fat

12g

Carbs

20g

*Nutrition per serving

Ingredients

Servings: 10

335g

5

1

2tablespoon

250g

1

1

1

0.5

to taste

2L

20ml

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
Ingredients
STEP 2
Peel the beets and pass through a fine grater. Pour some water into a thick saucepan, about 1/4 cup. Place beets in boiling water, add vinegar so that the beets do not lose color and simmer for 15-20 minutes.
STEP 3
Grate the carrots, peel and chop the onion. Fry the vegetables separately in vegetable oil.
STEP 4
Pour water into a saucepan to prepare soup and put on fire. Chop the cabbage. As soon as the water boils, throw in the cabbage.
STEP 5
Cut the potatoes into cubes and add them to the cabbage.
STEP 6
Pour boiling water over the tomato, peel the skin and cut into cubes.
STEP 7
Remove the stem from the pepper and chop into strips.
STEP 8
Add peppers and tomatoes to carrots and simmer.
STEP 9
Mash the stew with a fork
STEP 10
Try the potatoes, when they become soft, add the stew to the soup
STEP 11
Next send the beets. Bring to a boil again
STEP 12
Lastly, add vegetable dressing to the borscht.
STEP 13
Finely chop the greens (dill, parsley, cilantro and green onions).
STEP 14
Add a little greenery to the prepared borscht, close the lid and let it brew for at least 30 minutes.
STEP 15
Pour into plates and bon appetit!