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Lean borscht
1 serving
Peel beets, carrots and parsley, cut into straws, fry in vegetable oil and lower into boiling water. Cook for 20-26 minutes, then lower the potatoes peeled and cut into bars, cook until half cooked, then pour into a saucepan straw-shredded cabbage and pre-cooked beans (along with the liquid in which it was cooked). Fry the onions in vegetable oil, add tomato paste (or tomatoes) and sugar, boil with vegetables and bay leaf for another 5 minutes, then add citric acid or vinegar to taste. Season borscht with herbs and 3-4 teeth of crushed garlic. When served, sour cream is placed in plates. Lean borscht can also be served cold.
Peel beets, carrots and parsley, cut into straws, fry in vegetable oil and lower into boiling water. Cook for 20-26 minutes, then lower the potatoes peeled and cut into bars, cook until half cooked, then pour into a saucepan straw-shredded cabbage and pre-cooked beans (along with the liquid in which it was cooked). Fry the onions in vegetable oil, add tomato paste (or tomatoes) and sugar, boil with vegetables and bay leaf for another 5 minutes, then add citric acid or vinegar to taste. Season borscht with herbs and 3-4 teeth of crushed garlic. When served, sour cream is placed in plates. Lean borscht can also be served cold.
white cabbage - 400 g, water - 1.2 l, beets - 300 g, potatoes - 4 pcs., Carrots - 2 pcs., parsley root - 1 pc., onions - 2 pcs., tomatoes - 3-4 pcs., or tomato paste - 2 tbsp. spoons, greens to taste, sugar to taste, salt to taste, citric acid to taste, or vinegar to taste, vegetable oil - 4-5 tbsp. spoons, beans - 0.5 cups, garlic to taste, bay leaf to taste
