Usuba
Armenian Borscht with Vegetables
Thick vegetable borscht with cabbage, beets, and potatoes. Prepared in butter with tomato paste and aromatic herbs. The dish turns out hearty and vibrant thanks to fresh herbs and paprika.
- Total
- 60 min
- Standard serving
- 341.3 g
1
Ingredients
Total 15- White cabbage
130 g≈ 2.5 slice - Carrot
25 g≈ 1/4 pcs - Beet
32.5 g - Potato
75 g≈ 1/2 pcs - Sweet pepper
37.5 g≈ 1/4 pcs - Tomato paste
3.135 g≈ 1/2 tsp - Butter
13.736 ml≈ 2.5 slice - Parsley
to taste≈ 2/3 tsp - Dill
to taste≈ 2/3 stalk - Basil
to taste≈ 1.5 tsp - Cilantro
to taste≈ 1 tbsp - Bay leaf
0.125 g≈ 1/4 pcs - Paprika
to taste≈ 1/4 tsp - Black peppercornsмолотый
to taste≈ 1.5 pcs - Onion
19.5 g≈ 4 clove
Instructions
- 1
Step 1
Put butter in a saucepan and fry finely chopped onion. Add tomato paste, 1 cup of water, paprika and black pepper to taste.
- 2
Step 2
Add finely chopped cabbage, sliced potatoes and bell pepper to the pot. Blend the carrots and beets in a blender and add them to the pot as well.
- 3
Step 3
Pour water so that it completely covers the vegetables.
- 4
Step 4
Add chopped herbs (parsley, dill, basil, cilantro), bay leaf and salt to taste.
- 5
Step 5
Simmer on low heat under a lid for 1 hour after boiling.
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