Description of the preparation:
Borsch is one of the most frequent dishes on our dining table. There are a lot of recipes for its preparation, and anticipating the objection that I have not such borsch or it is not borsch, but soup, I’ll say right away that I and I like such borsch in my family. It is not rich, like fatty pork or beef. I stew vegetables a little in a small amount of oil, and do not fry 30 minutes until cooked in a pan. I do not chop garlic with lard, as is often done. We can say that my borscht is dietary and at the same time very tasty.
Prepare all the ingredients for cooking borsch.
Cook the turkey broth. For this, wash the meat and put in a pan. Fill with water. Bring to a boil, remove the foam, reduce the heat to a minimum.
Cook the turkey until cooked over low heat.
Remove the meat from the pan, strain the broth. Peel the potatoes, wash them, cut them into cubes and put them in the pan.
Peel, wash and chop finely. Put in a pan.
Peel the carrots, wash and grate. Add to the onion.
Peel the beets, wash and grate them too. Put in a pan, pour refined sunflower oil and simmer vegetables for 10 minutes, stirring.
Put the onions, carrots and beets in a pot with broth and potatoes.
After 20 minutes, cut the cabbage into thin strips and add to the borsch.
Peppers, peel, wash and chop. Add to pan.
Wash the tomatoes, peel the skin, chop in any way. Add to the borsch.
Salt the borsch, pepper to taste and cook until all the ingredients are cooked. At the end, add chopped garlic and herbs.
Turkey borscht is ready. When serving, lay turkey meat on each plate.