Food Heist Cookbook: Breatheisting Recipes from All Over the World by Martin Mia

Author:Martin, Mia
Language: eng
Format: epub, pdf
Published: 2022-04-08T00:00:00+00:00

1 bunch green for soup

4 pieces of potatoes

1/2 head of fresh cabbage

3-4 soup cubes

4 tomatoes

2-3 tablespoons tomato puree

1 teaspoon of peppercorns

Salt to taste

3 leaves of laurel

Finely chopped coriander leaf, or primrose, spice to taste

Instructions:

Cut the beets into thin noodles and fry in hot oil for 10 minutes.

Add water to simmer and simmer on low heat for another 30-40 minutes.

In another bowl, fry the carrots over low heat. The greens and onions are also chopped into noodles.

They should be the same size as beets.

Grate the tomato without the peel in the sauteed beets, add the tomato puree, and simmer for another 10 minutes.

Mix with the prepared carrot and greens.

Meanwhile, put 2 liters of water in a larger pot and add laurel, peppercorns, soup cube, salt and spice.

When it boils, add diced potatoes and cook for 5 minutes. Then add the chopped cabbage to the noodles and cook for another 10 minutes, then add the previously prepared beetroot mixture. Cook for another 15 minutes

If you have survived all this, serve the borscht with sour cream mixed with chopped coriander or primrose leaves, dill ... it depends on what you like. Everyone pours it into a plate.

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