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Kuban borsch with zucchini
1 serving
Borsch is prepared on meat broth. The beets are stewed in oil, chopped courgettes are placed. Potatoes, cabbage are put in the broth, boiled for 10-15 minutes, then courgettes, fresh tomatoes, boiled beans, beets, onions, carrots are added. One performs dressing with salt, toasted lard, greens and laurel leaf. Sour cream is put in borscht when served on the table.
Borsch is prepared on meat broth. The beets are stewed in oil, chopped courgettes are placed. Potatoes, cabbage are put in the broth, boiled for 10-15 minutes, then courgettes, fresh tomatoes, boiled beans, beets, onions, carrots are added. One performs dressing with salt, toasted lard, greens and laurel leaf. Sour cream is put in borscht when served on the table.
white cabbage - 60 g, beans - 20 g, carrots - 20 g, beets - 125 g, onions - 25 g, tomatoes - 5 g, courgettes - 40 g, salt to taste, bay leaf to taste, lard - 30 g, pepper to taste, sour cream - 10 g, broth - 0.4 l
