Short description
Preparation description:
Hot borsch can be served for lunch, calling your family to the table. Season it to taste with sour cream or garlic sauce, but each in his own plate! Borscht with black bread, bacon, green onions is especially tasty.
Prepare the indicated ingredients. Peel beets, carrots, onions and potatoes and rinse in water.
Cut the potatoes into medium cubes, and the onions and carrots into small cubes. Fry in vegetable oil in a cauldron or in a pan with a non-stick bottom for about 6-8 minutes.
Grate the beetroot and set aside a third of it, add it almost at the end of cooking. Put the rest of the sliced beets in a container and fill with water. Add salt, bay leaves and boil for about 15 minutes.
Then cut the cabbage into strips, and the tomatoes into cubes, but do not forget to cut out the green cores from them. Add to the container and pour beet kvass. Boil for 5 more minutes.
Then lay out the remaining beetroot slices, it will help give the borscht an appetizing burgundy color. Press the peeled garlic cloves and boil for another 3-4 minutes. Cover the container with a lid and turn off the heat. You can add chopped herbs. Let the borscht steam for another 10 minutes.
Pour hot borscht into bowls and serve with chopped meat or sausages.
Borscht on beet kvass
Preparation description:
Hot borsch can be served for lunch, calling your family to the table. Season it to taste with sour cream or garlic sauce, but each in his own plate! Borscht with black bread, bacon, green onions is especially tasty.
Prepare the indicated ingredients. Peel beets, carrots, onions and potatoes and rinse in water.
Cut the potatoes into medium cubes, and the onions and carrots into small cubes. Fry in vegetable oil in a cauldron or in a pan with a non-stick bottom for about 6-8 minutes.
Grate the beetroot and set aside a third of it, add it almost at the end of cooking. Put the rest of the sliced beets in a container and fill with water. Add salt, bay leaves and boil for about 15 minutes.
Then cut the cabbage into strips, and the tomatoes into cubes, but do not forget to cut out the green cores from them. Add to the container and pour beet kvass. Boil for 5 more minutes.
Then lay out the remaining beetroot slices, it will help give the borscht an appetizing burgundy color. Press the peeled garlic cloves and boil for another 3-4 minutes. Cover the container with a lid and turn off the heat. You can add chopped herbs. Let the borscht steam for another 10 minutes.
Pour hot borscht into bowls and serve with chopped meat or sausages.