#igry #borscht I cook such borscht when there is no cabbage at home. So what? For example, in Poland we were served borscht, which was just like beet water. A vicarious format is no less delicious, and no need to fiddle with the cabbage.
Ingredients: Chicken broth, Beetroot, Onion, Carrot, Potato, Tomato paste, Italian herbs, Salt
Cooking method:
Bring the broth to a boil, peel the potatoes and cut into cubes. We send to cook in the broth, 10-15 minutes.
Peel the onion, finely chop. Fry in a skillet with a little oil.
Peel carrots and beets, grate on a coarse grater, send to onions, fry for several minutes.
Add tomato paste to the pan, mix with vegetables, sprinkle with Italian herbs. Pour a small amount of water or broth (you can pour a little of where the potatoes are already cooked). Simmer over low heat for about 5 minutes.
We send the finished dressing to the pan, where the potatoes have already been cooked. We mix. If your broth is low, you can dilute it with water at any stage and bring it to the desired level in the saucepan.
Salt. Cook over low heat for another 5-7 minutes. Let's insist. Serve with sour cream and garlic)