Description of the preparation:
They say that borsch is always tastier on the second or third day, when it is infused and soaked. Serving such a dish is best served hot with garlic, chilled lard, sliced into thin slices, sour cream or mayonnaise, Borodino or rye bread.
Prepare the indicated ingredients, peel the root vegetables, and rinse in water. Remove the top leaves from the cabbage.
Cut the washed potatoes into medium cubes, put in a pan, add bay leaves, salt.
Pour the broth and warm water into the container, place the pan on the stove and bring its contents to a boil, remove the foam and boil for 15 minutes.
At this time, grate the carrots on a grater with large cells, chop onions into a small cube. Pass the vegetables in a pan in 1 tbsp. vegetable oil until soft.
Then grate the beets with a coarse grater and sauté them in sunflower oil in a pan, adding sugar, tomato paste and 6% vinegar to the same.
Put carrot and onion frying in a pan with broth and potatoes and mix.
Cut the cabbage with wide ribbons and add to the pan, boil the first 5 minutes.
Put the beetroot mass there and boil the borscht for another 5 minutes.
The last to put in a bowl washed, and then chopped greens of dill or parsley, pressed clove of garlic, previously peeled. Stew the dish on moderate heat for about 1-2 minutes.
Pour the borsch into deep plates, add sour cream, chopped green onions and serve with rye or black bread.
Categories: Diet recipes