First courses

Lean borscht

Lean borscht light, tasty and aromatic. You can eat it every day, you will never get bored. Every time the borscht turns out to be different in taste, it probably depends on the mood of the person who cooks it.

We drain the juice from the part of the beet that we set aside and pour boiling water over and add to the ready-made borscht. Gives juice lean borscht rich, bright color. If excessive foam forms when cooking vegetables, remove it with a slotted spoon.

Lean borscht we recommend serving very hot. You can also bake garlic donuts for borscht. You can still do lean borscht stick ears Very tasty and useful!

Ingredients for cooking lean borscht

  • beetroot – 2 pcs.
  • carrots – 1 pcs.
  • tomato – 2 pc.
  • onion – 1 pcs.
  • potatoes – 2-3 pcs.
  • cabbage – 0.5 g.
  • garlic – 2 cloves.
  • sugar – to taste.
  • vinegar – to taste.
  • bay leaf – 1 pcs.
  • oil.
  • salt, pepper – to taste.

Preparation of lean borscht

Beets, carrots, potatoes and onions are washed well, cleaned and cut into thin strips. Cabbage is cleaned from the upper leaves, washed and thinly sliced. Pour boiling water over the tomatoes, remove the skin and cut into cubes. Peel the garlic and pass it through a press.

Boil water in a large pot, add a little salt. Put potatoes and cabbage, cook on low heat.

In the meantime, heat oil in a pan, add onions and carrots. Fry, stirring constantly, for about 5 minutes.

Add half of the prepared beets, vinegar and sugar to the onions and carrots. Stir, simmer over low heat for 10 minutes. Place some of the remaining beets in a bowl, cover with boiling water, add 1 tsp. vinegar and set aside to infuse.

Put the tomatoes in the pan with the vegetables, add salt and pepper to taste, cover with a lid and simmer for another 20 minutes.

Put the stewed vegetables in a pot with potatoes and cabbage. Increase the heat, bring to a boil. Pour a few spoons of beetroot juice, which we have previously prepared. Let the borscht boil for a few minutes and turn it off.

Add in lean borscht garlic. Cover with a lid. Let it infuse under the lid for 10 minutes.

Lean borscht finished!

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