Borscht with tomatoes and beets - what could be special here? No, this first dish can conquer even gourmets! And all thanks to two secret ingredients: sauerkraut
tomato and prune. The recipe learned from the mother-in-law, and she, in turn, from the talented Ukrainian chef Yevgeny Klopotenko.
Today's edition.
"Site" He will tell you how to cook.
meatless according to the recipe of Eugene Klopotenko. Post-it!
Borscht with tomatoes and beets Ingredients
- 2 l of water
- 1 middle beet
- 1 bulb
- 2 potatoes
- 1 carrot
- 150g cabbage
- 2 tbsp tomato paste
- 50g prunes
- 4 fermented tomatoes
- 1 tbsp sugar
- 2 bay leaves
- 2 teeth. Garlic
- 2 tbsp sunflower oil
- salt, pepper to taste
Preparation
- Wash the beets and bake them in the oven until ready. Instead of baking, you can also boil beets. Ready to cool, clean and rub on a large grater.
- Wash your carrots and onions and peel them. Sod carrots on a large grater, onions - cut finely with a knife. In a pan with vegetable oil for 3 minutes roast onions with carrots. After that, add beets to the pan, mascara for another 2 minutes. Add sugar, salt to taste and tomato paste. Carcase another 2 minutes, stirring often.
- Pour water into the pot. Add the dice-cut potatoes and bay leaves. Bring to a boil, then reduce the fire and boil for 5 minutes.
- Spray the cabbage. Cut prunes in small pieces. Add cabbage and prunes to borscht, cook for 15 minutes, then add a vegetable roast.
- Cut the tomatoes in half, add them to the borscht. Cook for 7 minutes. At the end, add salt and pepper to taste, as well as crushed cloves of garlic.
- That's it, lean ready. Bon appetit!
I also suggest you learn how to make soup with garlic peels. A great alternative to the usual brine and borscht!
No meat.
tomato And the beets tasted even better. I'm always asked for supplements. Thank you, I will always add tomatoes!
Have you ever tried borscht with prunes, will you cook?