Khutorok borsch
I took the recipe for this wonderful borscht from the book by TV host Ruslana Pisanka "Culinary Temptations from Kievan Rus'". The borsch has a pleasant sour taste and it will be very pleasant after the feast.
Ingredients for Borsch "khutorok":
- Beets - 2 pcs
- Carrots - 1 pc
- Potatoes - 3 pcs
- Onion - 1 pc
- White cabbage / Cabbage - 200 g
- Celery root (I did not put, because.к. my family doesn't like it) - 50 g
- Tomato (can be replaced with tomato paste or juice) - 3 pcs
- Spinach - 300 g
- Sorrel - 150 g
- Spices (salt, pepper to taste)
- Sour cream (to taste)
- Garlic (to taste)
- Broth (chicken)
How to cook borsch "khutorok" step by step with photos
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Pass beets, carrots, onions (celery) in sunflower oil. Braise for 20 minutes. |
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While the vegetables are stewing peel potatoes, cut them into cubes and add them to boiling water (I have chicken broth) |
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Cut cabbage into julienne strips. A little later add shredded cabbage. When the cabbage and potatoes are boiling (bring to the boil) add beets, onion, carrot. |
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Put chopped spinach and sorrel in the borscht and turn off the stove in a minute. The borscht is red and sour. At the very end I add a couple of minced garlic cloves. |
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It can be served with sour cream or hard-boiled eggs. |
Garlic, Tomato, Potatoes, Flavorful, Onions, Spices, Sour Cream, Broth, Carrots, Vegetable, Cabbage, Spinach, Celery, Sourish, Broths and Soups, Hot Soups, Sour Seaweed
