I'll tell you how to cook Caucasian borscht. There is nothing complicated in this recipe, it differs only from the traditional one, in the presence of eggplant and hot red pepper in the soup. But it is this small difference that gives Caucasian borscht a special charm! It turns out hearty, rich and very tasty!
Prepare all ingredients.
Cook the meat in salted water with the addition of peppercorns and lavrushka. Strain the finished broth, return to the saucepan and place on the stove. Separate the meat from the bones, cut into pieces and send back to the broth.
When the broth boils, add the chopped cabbage.
Next, cut the potatoes into cubes and add to the broth.
Cut the eggplant into small cubes and add to the broth.
After 10 minutes, add chopped bell and red hot peppers.
Heat oil in a skillet and add diced onions and grated carrots.
Saute the vegetables until soft and add the grated beets.
Finally add tomato paste and spices. Fry everything together for about 2 more minutes, then put the contents of the pan into the pan.
At the very end, when all the ingredients are ready, add chopped garlic and herbs.
Caucasian borscht is ready. Let it brew, and then serve.
Enjoy your meal!
Categories: Diet recipes