Usuba
Vegetable Borscht with Beets
Light borscht on vegetable broth with a rich beet flavor. Beets are pre-stewed with oil and citric acid, then the remaining vegetables are added. Served with sour cream and fresh parsley.
- Total
- 30 min
- Standard serving
- 177.3 g
Ingredients
Total 11
Instructions
- 1
Step 1
Cut the peeled beets into thin strips. Salt them, sprinkle with citric acid diluted in water, and mix.
Add butter and 100 ml of water. Cover with a lid and simmer over low heat for 20–30 minutes.
Add shredded carrots, celery root and 20 g of tomatoes. Stew for another 10 minutes.
- 2
Step 2
Add the shredded cabbage to the prepared vegetables. Pour with water or vegetable broth and bring to a boil.
Add the sliced potatoes and cook until done.
- 3
Step 3
Add the remaining tomatoes, sliced into wedges, to the finished borscht.
- 4
Step 4
Before serving, dress with sour cream and sprinkle with chopped parsley.
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