Recipe: Beet with cherries step by step with pictures | Handy.Recipes

Beet with cherries

Cooked beet soup with cherries

Time to cook: 40 minutes

Total Servings: 4

Nutritional Value

This is our family's favorite borscht. Taste of my childhood. It's the borscht my grandma made, my mom and I make.

Author of the recipe

Ingredients for beet soup with cherries:


  • Potatoes - 3 to 4 pcs
  • Beets - 3 pcs
  • Carrots - 1 pc
  • Garlic - 3 clove
  • Dill
  • Parsley
  • Cherry - 50 g
  • Sweet pepper - 1 pc
  • Tomato (You can substitute with tomato paste)
  • Chili pepper - 1 pc
  • Green onion (Optional)
  • Broth - 2,5 l

How to cook beet soup with cherries step by step with photos


Prepare the vegetables. You can boil borscht with or without meat. It has a lot of beets and vegetables, it's just as good without meat. Add potatoes to the meat broth or boiling water.

While the potatoes are boiling, sauté onions, carrots and grated beets. When the vegetables soften, add chopped tomato slices or tomato paste, stew all together for 2-3 minutes. In fall and winter I boil the beets, grate them and put them directly into the borscht. I only passer the young, early ones.

To the half-cooked potatoes put chopped bell peppers, I have frozen. Cook for about 5 minutes.

When the potatoes and peppers are ready add our beets, wait for boiling, let simmer for 3-4 minutes. Then add green onions and cherries and let simmer for 1-2 minutes.

Then add minced garlic, chopped chili pepper, finely chopped parsley and dill. Bring to the boil and turn off.

Let the borsch stand, the longer the better, cherries should give their taste to the borsch.

The borsch turns out amazing. Enjoy your meal!

Nutritional Value:

Whole Dish:
Calories
1818 Calories
Protein
184.3 g
Fat
45.2 g
Carbohydrates
169 g
Per Serving:
Calories
454.5 Calories
Protein
46.1 g
Fat
11.3 g
Carbohydrates
42.3 g
100g:
Calories
54.1 Calories
Protein
5.5 g
Fat
1.3 g
Carbohydrates
5 g

Garlic, Tomato, Cherry, Beetroot, Parsley, Green onions, Dill, Bell peppers, Chili Peppers, Carrot, Bouillon, Broths and Soups, Hot Soups

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