Borscht - recipe
Ingredients
- Meat (fillet) - 300 gr
- Cabbage - 0.25 head
- Carrot - 1 pcs
- Beet - 1 pcs
- Potatoes - 4 pcs
- Parsley (root) - 1 pcs
- Tomato paste - 1 tbs
- Bay leaf - 1 pcs
- Allspice (peas) - 3 pcs
- Garlic - 4 clove
- Greenery pcs
For 1 batch(es) (
)
Borscht Directions
Multicooker firm: ENDEVER
333
Cut the carrots, onions and beets into strips, then on the Stew program, simmer the vegetables with a little oil and tomato paste (or chopped tomatoes) for 10-15 minutes. Put the sautéed vegetables on a plate. Cut the meat into portions, put in a multicooker bowl and cover with water. To prepare the broth, add bay leaf, 2 cloves of garlic, parsley root, allspice. Cook the broth on the Soup program for 30 minutes. Then remove the protein foam, put the parsley root, bay leaf and pepper. Add diced potatoes and shredded cabbage to the broth and cook for another 10 minutes on the Soup program. Add the stewed vegetables last and cook for another 10 minutes. Salt the prepared borscht to taste, season with parsley and crushed garlic and leave on the heating for 20 minutes.
Tip:
Serve ready-made borscht with garlic bread and sour cream.