Borscht with Vegetable Broth
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
Borscht with Vegetable Broth
Ingredients
- White Cabbage - 3.5 oz
- Beetroot - 2.5 oz
- Potato - 2.1 oz
- Celery salt - 0.5 oz
- Carrot - 0.5 oz
- Tomatoes - 1.8 oz
- Parsley - 0.2 oz
- Butter - 0.4 oz
- Sour Cream - 1.1 oz
- Citric Acid - to taste
- Water - 12 fl oz
Step by Step guide
Step 1
Grate the peeled beetroot into strips, sprinkle with a little salt, drizzle with citric acid diluted in water, and mix; then add the butter and 100 ml of water, cover with a lid, and simmer on low heat for 20–30 minutes, after which add the grated carrot, celery, 20 g of tomatoes, and simmer for another 10 minutes.
Step 2
Add the chopped cabbage to the cooked vegetables, pour in water or vegetable broth, bring to a boil, add the diced potato, and cook until ready.
Step 3
In the finished borscht, add the remaining tomatoes, cut into wedges.
Step 4
Before serving, garnish with sour cream and sprinkle with chopped herbs.
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