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Borsch with beet tops (summer)
1 serving
cut the prepared roots and onions into slices, chunks of beet petioles and spit everything with fat. cut the washed leaves of the beet tops. squash and potatoes peel, cut into slices. put browned vegetables in boiling water, vegetable broth or meat broth, bring to a boil, add leaves of beet tops, potatoes, cook for 15 - 20 minutes. eight-ten minutes before the end of cooking, lower chopped courgettes, tomatoes into the soup, add vinegar, bay leaf, pepper, salt to taste. serve with sour cream, crushed parsley greens, dill
cut the prepared roots and onions into slices, chunks of beet petioles and spit everything with fat. cut the washed leaves of the beet tops. squash and potatoes peel, cut into slices. put browned vegetables in boiling water, vegetable broth or meat broth, bring to a boil, add leaves of beet tops, potatoes, cook for 15 - 20 minutes. eight-ten minutes before the end of cooking, lower chopped courgettes, tomatoes into the soup, add vinegar, bay leaf, pepper, salt to taste. serve with sour cream, crushed parsley greens, dill
beetroot tops - 500 g, potatoes - 2 pcs., onions - 1 pc., carrots - 2 pcs., parsley root - 1 pc., tomatoes - 3 pcs., zucchini - 1 pc., butter - 3 tbsp. spoons, sour cream - 0.5 cups, vinegar 3% - 1 tbsp. spoon, bay leaf to taste, salt to taste, dill to taste, meat broth - 2 l
