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Borsch with cabbage and potatoes
1 serving
Potatoes cut into wedges or bars are put into strained boiling broth, brought to a boil, then fresh shredded cabbage, browned roots, onions, tomato puree, shredded stewed or boiled beets are placed and boiled till complete readiness. At the end of cooking one performs seasoning with salt, sugar, vinegar and pepper. When preparing borscht with sauerkraut, it is placed in the broth in stewed form simultaneously with beets. Borsch can be seasoned with browned flour diluted with broth (5 g per serving)
Potatoes cut into wedges or bars are put into strained boiling broth, brought to a boil, then fresh shredded cabbage, browned roots, onions, tomato puree, shredded stewed or boiled beets are placed and boiled till complete readiness. At the end of cooking one performs seasoning with salt, sugar, vinegar and pepper. When preparing borscht with sauerkraut, it is placed in the broth in stewed form simultaneously with beets. Borsch can be seasoned with browned flour diluted with broth (5 g per serving)
beets - 60 g, white cabbage - 30 g, or sauerkraut - 30 g, potatoes - 60 g, carrots - 10 g, parsley roots - 5 g, onions - 20 g, tomato puree - 15 g, chicken fat to taste, lard - 10 g, sugar - 3 g, vinegar 3% - 8 g, sour cream - 10 g
