Lenten borsch - recipe
ENDEVER 333
Ingredients
- 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) (
)
Lenten borsch 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. Disable the program Extinguishing . Pour vegetables with water and add bay leaf, 2 cloves of garlic, parsley root, allspice. Cook on the "Soup" program for 15 minutes. Place the parsley root, bay leaf and pepper. Add diced potatoes and shredded cabbage to the soup and cook for another 10 minutes on the Soup program.
Tip:
Serve borscht with garlic bread and sour cream.
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