Recipe: Khutorok borsch step by step with pictures | Handy.Recipes

Khutorok borsch

Cooked borscht khutorok

Nutritional Value

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.

Author of the recipe

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


Pass beets, carrots, onions (celery) in sunflower oil. Braise for 20 minutes.

While the vegetables are stewing peel potatoes, cut them into cubes and add them to boiling water (I have chicken broth)

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.

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.

It can be served with sour cream or hard-boiled eggs.

Nutritional Value:

Whole Dish:
Calories
802.2 Calories
Protein
33.5 g
Fat
3.4 g
Carbohydrates
162.4 g
100g:
Calories
43.4 Calories
Protein
1.8 g
Fat
0.2 g
Carbohydrates
8.8 g

Garlic, Tomato, Potatoes, Flavorful, Onions, Spices, Sour Cream, Broth, Carrots, Vegetable, Cabbage, Spinach, Celery, Sourish, Broths and Soups, Hot Soups, Sour Seaweed

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