Vegetable Borscht
⏳ Time
40 minutes
🥕 Ingredients
12
🍽️ Servings
4
Description
Vegetable Borscht
Ingredients
- Pea shoots - 1 cup
- Salad Potatoes - 5 pieces
- Yellow Beets - 2 pieces
- Carrot - 1 piece
- Onion - 1 head
- Vinegar essence - 1 tablespoon
- Bouillon cube - 1 piece
- Garlic - 4 cloves
- Ground coriander - ½ bunch
- Dill - ½ bunch
- Sugar - ½ tablespoon
- White Cabbage - 17.6 oz
Step by Step guide
Step 1
Place the peeled and chopped potatoes and peas in a pot with hot water and put it on the heat.
Step 2
Pour 2-3 tablespoons of vegetable oil into a frying pan and fry the onion until golden. Add the carrot and beets to the onion, pour in the vinegar, add a little water, cover the frying pan with a lid, and simmer on low heat, stirring for about 15 minutes.
Step 3
After finishing with the beets, onion, and carrot, chop about a quarter of the cabbage head and add it to the pot with potatoes and peas. Add 1 tablespoon of crushed bouillon cube, half a tablespoon of sugar, and salt to taste. Cook until ready.
Step 4
Add the stewed beets with carrot and onion to the pot, bring to a boil, and turn off the heat. Add the herbs and garlic.
Step 5
Serve with sour cream.
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