Passport & Plate - -
Ukraine | Wednesday, March 12, 2014 | 5 photos
Ingredients
Borsch (beet soup)
Ingredients:
- water - 1 liter
- haricot - 200 grams
- beetroot - 1 litle
- potato - 2 litle
- cabbage - 100 grams
- carrots - 50 grams
- onion - 50 grams
- tomato or tomato paste - 50 grams
- greens
- paprika 100 grams
- spices (salt, pepper, oregano, koriander)
- sour cream
How to prepare this recipe1. Fill with beans with water and leave for four hours;
2.After four hours, pour the beans in pots, add beets, water, and set on fire.
3. Meanwhile, cut the potatoes and onions into cubes, carrots - julienne. Adds carrots onions and potatoes to the beans and beets.
4. Vegetables boil. Cabbage cut into strips. Adds to the vegetables.
5. Removed from the pan cooked beets; prepare the dressing with beets, peppers and tomato paste:
beet and pepper cut into strips, add the tomato paste and water. The mixture simmer in a pan add the vegetables.
6. Soup cook over low heat for an hour. At the end add the spices. Remove fire. Serve with sour cream and green.
7. Soup has an intense red color. Prepared without oil and fat.
8. Bon appetit!!!!!
The story behind this recipe - Why I chose this recipe?
First of all - a Ukrainian national dish. It has many varieties. Each region of the country is prepared differently (with mushrooms, prunes, apples, dumplings, garlic).
Each owner also has its own unique recipe for this dish.
But always - soup - a son of the dish. Prepared in meat broth, sometimes with bacon (fried bacon grinded with garlic).
My mother and grandmother also prepare this dish. However, the color of my mother's soup is not as red as I like and it is rare.
My father also prepares delicious red and thick borsch, but it is it is very greasy.
I follow up on my diet and figure.
So I decided to make a traditional soup recipes my family. Added something mine, took all the fat. As a result, I got a red, thick soup of vegetable soup without oil and fat. Traditional but modern ...
