Delicious borscht. The recipe, of course, is far from traditional. But this borscht is worth your attention.
Ingredients
- 1-2 pieces of eggplant
- 4 pieces potatoes
- 1 piece onion
- 1 pieces carrot
- 1-2 pieces pepper
- 1 pieces beet
- dill to taste
- 2-3 teeth garlic
- parsley to taste
- 200 grams beans
- 4 tbsp. l. vegetable oil
- salt to taste
- chilli to taste
- 2 tomato paste to taste
- 3 l broth
Steps
- The beans should be soaked overnight, in which case they will cook much faster. Boil the broth until half done. Add beans to broth and cook until boiled. Peel the eggplants, cut into cubes, salt, and let stand to let the bitterness go away. Then rinse under water.
- Dressing: Finely chop the beets, fry in vegetable oil, sprinkle with sugar for caramelization (you can do it without sugar, but the dish is more interesting with it). Then chopped onion, stir fry. Grate the carrots and send to the dressing. Bulgarian pepper cut into strips. We add eggplants in two ways: Send it to the dressing and stew everything. First fry the prepared eggplants in a small amount of oil, and then grind with a blender and send to the dressing.
- And last of all - tomato paste, simmer for two minutes. Salt and pepper to taste. The filling is ready. Garlic can be stewed with vegetables, then the smell will not be so intense, but you can fill the ready-made borscht and immediately turn off the heat. In this case, the smell of garlic will be expressed as you like. The filling is ready.
- Collect the borscht: Cut the potatoes into cubes, put them in the broth. Cook until tender. When the potatoes are boiled, add finely chopped cabbage to the borscht. Bring to a boil and add the dressing to the borscht. Salt, pepper. After boiling, fill the borsch with herbs and turn it off. Let the borscht brew under the lid for a while. Delicious!