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Bulgarian vegetarian borscht
1 serving
prepared vegetables: carrots, celery, fresh cabbage, green beans and tomatoes (without skin and seeds) cut into uniform slices, pour water and cook. if the cabbage is sauerkraut, then let it in separately and put it in the borscht after the potatoes. beets, cooked separately and sliced, add at the end of cooking. add leek, flour, red pepper, tomato puree spissered in butter to borscht and salt to taste. tuck borscht with rustling and eggs, add acid and black pepper. when served, sprinkle chopped parsley greens on the table. separately serve grated pli brynzu cheese.
prepared vegetables: carrots, celery, fresh cabbage, green beans and tomatoes (without skin and seeds) cut into uniform slices, pour water and cook. if the cabbage is sauerkraut, then let it in separately and put it in the borscht after the potatoes. beets, cooked separately and sliced, add at the end of cooking. add leek, flour, red pepper, tomato puree spissered in butter to borscht and salt to taste. tuck borscht with rustling and eggs, add acid and black pepper. when served, sprinkle chopped parsley greens on the table. separately serve grated pli brynzu cheese.
carrots - 15 g, celery - 6 g, white cabbage - 15 g, leeks - 6 g, beans - 6 g, potatoes - 30 g, tomatoes - 18 g, beets - 12 g, butter - 12g, cheese - 12g, or brynza - 12g, flour - 3 g, red pepper - 0.2 g, tomato puree - 4 g, rustic milk - 40 g, eggs - 0.3 pcs., black pepper - 0.02 g, parsley greens - 2 g, citric acid - 1 g, salt to taste
