Borscht, thanks to such preparation, will turn out to be rich, aromatic and very tasty. The assorted vegetables are filled with the colors of summer, so the first course will be bright. Successful workpiece, try it!
Cooking description:
In winter, it is very convenient to cook borsch with such a preparation. It can be cooked with meat broth or the lean version with mushrooms and beans. A pot with a volume of 2-2.5 liters requires about 500 ml. blanks.
Main ingredient: Vegetables / Beetroot
Dish: Blanks
Ingredients:
- Beets - 2-3 Pieces
- Carrots - 2 Pieces
- Onion - 2 Pieces
- Zucchini - Part 1
- Garlic - 5-6 Cloves
- Hot pepper - To taste
- Tomatoes - 700 Grams
- Salt - 1 tbsp. the spoon
- Sugar - 1 Tbsp. the spoon
- Sunflower oil - 60 Milliliters
Servings: 3
How to cook "Borscht for the winter without cabbage"
Let's prepare the vegetables. Heat a frying pan with sunflower oil. Finely chop the onion and pour into the heated oil. Add grated carrots. We clean the beets, cut into strips and add to the pan. Cooking on low heat, covered. Next, add the zucchini and finely chopped hot peppers. We continue to cook, stirring occasionally. We pass the tomatoes through a meat grinder. Pour the tomato into the pan.
