Ingredients:
Water – 2.5-3 liters.
Beets – 1 medium-sized piece
Potatoes – 2-3 pcs.
Carrot – 1 pc.
Sweet pepper – 1 pc.
Lentils – ¾ tbsp.
Tomato sauce or juice – 0,5 l.
White cabbage – about 250g
Salt, spices – to taste
Ghee oil for pasta
Sour cream for serving
Put washed lentils into boiling water. Cook for about 10 minutes (until half-cooked). Meanwhile, peel and grate beets. Put in boiling water with lentils.
Next, peel potatoes and cut them into cubes. Send it to the pot. Boil until all vegetables are ready.
In the meantime, prepare a passivation, for this carrot grate on a coarse grater, chop the pepper finely. Place vegetables in a heated frying pan and passivate in ghee oil. When potatoes, lentils and beets are ready, send in a pan with the pasture. Add two or three peas of allspice.
Shred the cabbage. Add it to the pot. Bring to the boil. Season borscht with salt, spices to taste. When the cabbage is almost ready, add sour tomato dressing. Bring to the boil.
Take ready borsch off the fire and let it infuse for some time. The dish is rich, tasty and nutritious. Serve borsch with lentils you can with sour cream and fresh chopped greens.
Have a nice meal!
