LOW CALORIE

Summer Borscht with Cauliflower

Soups | Ukrainian cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Summer Borscht with Cauliflower

Ingredients

Ground meat - 17.6 oz
Yellow Beets - 4 pieces
Onion - 1 head
Carrot - 1 piece
Cauliflower - 17.6 oz
Salad Potatoes - 10.6 oz
Salt - to taste
Ground Black Pepper - to taste
Olive Oil - 1 fl oz
Bay leaf - 3 pieces
Herbs - 1 bunch
Minced garlic - 3 cloves

Step by Step guide

Step 1

First, form the meatballs and start boiling the broth with them.

Step 2

Sauté the vegetables. Everything except the cauliflower. For this, prepare a sauté of grated carrot and finely chopped onion in a pan. Finely chop the beet greens.

Step 3

Grate the beetroot on a coarse grater. Add the greens and beets to the sautéed carrots and onions. Cover the pan and simmer the vegetables without adding water (to help the beets release juice, you can lightly salt them).

Step 4

Once the secondary broth with meatballs has come to a boil, add the diced potatoes. While the broth with potatoes is heating, prepare the cauliflower by finely chopping the florets. Add them to the boiling broth.

Step 5

When the potatoes and cauliflower are cooked, add the sautéed vegetables, bay leaves, salt, and a little pepper. Bring the summer borscht with cauliflower to a boil and remove from heat. Add the herbs and minced garlic. Let it steep for about 5 minutes.