One of the most common soups on the territory of our country is borscht. This dish was described in Dahl’s dictionary as a kind of soup cooked with sour beets. Borsch is found in the cuisine of East Slavic peoples.
It is impossible to imagine a restaurant of Ukrainian or Belarusian cuisine, where borsch would not appear.
In 2022, the soup was included by the UN in the list of borsch one of the masterpieces of intangible cultural heritage. This soup, like khachapuri, has a special status in cooking. It
is worth learning how to prepare lean borscht, thick and rich.
Ingredients for lean borscht:
- Cabbage – 500 g;
- Potatoes – 500 g;
- Tomatoes – 300 g;
- Beets – 180 g;
- Carrots – 170 g;
- Sweet pepper – 170 g;
- Onions – 150 g;
- Garlic – 4 cloves;
- Tomato paste – 3 tsp;
- Sweet paprika – 1 tsp;
- Black pepper – a pinch;
- Salt – tsp;
- Laurel leaf – pcs;
- Juice of half a lemon;
- Water – 2.5 liters.
Preparation of lean borscht:
Chop finely onion, fry in a frying pan with vegetable oil until soft. While the onion is frying, you need to cut a thin straw carrots, peeled sweet peppers and beets.
In the pan to the onion add first carrots, then sweet peppers, beets
.
Separately crush garlic cloves, put to the lightly fried vegetables along with tomato paste.
Potatoes are peeled and boiled until tender for 10 minutes
.
In the mixture of vegetables add grated tomato, paprika, ground black pepper and salt.
It is necessary to stew vegetables under a lid in a pan for about 3-4 minutes. Then transfer the vegetable mass to the potatoes, cook for 15 minutes.
At this time you need to shred cabbage finely. Remove the potatoes from the soup and cut into small cubes. Together with the cabbage send the potatoes back into the soup
. Pour lemon juice into the soup, add bay leaf and cook for 15 minutes under a lid on medium heat.
The result is a rich borscht. This Lenten version of soup can become a favorite on your dinner table.
