Ingredients:
Potatoes – 350 g
Beets – 100 g
Carrots – 70 gr
Sweet pepper – 80 gr
Beans – 70 g
White cabbage – 80 g
Tap water – 3,5 l
Ghee oil – 2 tbsp.
Salt –
Fresh tomato puree – 100 ml
Bay leaf – 1 spit.
Paprika – 1 tsp.
Sweet Pepper – 3 pcs.
Pepper – 3 pcs.
Wash the beans and soak them in water for a few hours (do this beforehand). Then wash the beans again and cook them until they are ready for about an hour and a half. The beans should be soft. Peel bell peppers, carrots and beets, cut into small slices. Lightly stew the prepared vegetables in ghee oil in a large pot, where the borscht will be cooked. Add mashed fresh tomatoes. Close with the lid and stew over low heat for 25 minutes. Peel and cut potatoes into slices, shred the cabbage. Add the sliced potatoes to the stewed vegetables, pour boiling water and bring all together to the boil. Add boiled beans, shredded cabbage and again bring to the boil. Season with salt, spices (bay leaf, peppers – black and chili peas, dried dill, ground dried paprika). Cook on low heat until the potatoes are fully cooked. Serve the borsch with fresh greens.
Have a nice meal!
