Borsch Twenty

Name: Borsch Twenty
Total time: 20 min
Yield: 3
Ingredients: 200 g White cabbage; 1 Beet; 50 g Carrot; 1 Tomatoes; 5 g Garlic; 1 Bulb onions; 600 ml Bouillon; to taste Salt; to taste Ground black pepper; 1 Bay leaf; 1 teaspoon Tomato paste; 1 dessert spoon Sugar; 1 dessert spoon Lemon juice

Do you like borscht? Put this recipe in your cookbook. The recipe is the salvation of a restaurant when it runs out of borscht!

9142

Samantha Collins

Recipe author

Calories

142kcal

Protein

Fat

Carbs

27g

*Nutrition per serving

Ingredients

Servings: 3

200g

50g

600ml

to taste

to taste

1teaspoon

1dessert spoon

1dessert spoon

Step-by-step preparation

Cooking time: 20 mins

STEP 1
Chop the cabbage thinner.
STEP 2
Grate the beets, carrots, finely chop the onion, cut the tomato into quarters
STEP 3
Fry carrots, beets and onions over high heat for 5 minutes. Add the tomato and simmer for a couple more minutes.
STEP 4
Ready! Sour cream - in a gravy boat, borscht - on the table! Bon appetit!