Vegetarian summer borsch
Ingredients:
Bon Appetit!
- 2.5 l of water,
- 1 beet
- 1 - 2 potatoes,
- 1 carrot,
- 1 onion
- 3 tomatoes,
- 300 g cabbage
- salt,
- parsley and dill.
Put peeled beets in boiling water and cook until half cooked. Then add the onion, carrot and diced potatoes, cook for 5 - 10 minutes, then remove the beets from the borscht and put the chopped cabbage noodles. Grate beets on a coarse grater. Put the tomatoes in a sieve, put the sieve in a saucepan with borscht and rub the tomatoes with a spoon so that the tomato skins remain in the sieve. After that, add beets, herbs to the borscht, salt and boil.
Bon Appetit!