Créé avec l’IA
Borscht
90 min 150 kcal par portion Moyen
Ingrédients
4 Portions
- beets500 g
- cabbage200 g
- carrots100 g
- potatoes100 g
- onion1 medium
- garlic2 cloves
- vegetable oil1 tablespoon
- vegetable broth1 liter
- tomato paste2 tablespoons
- vinegar1 tablespoon
- saltto taste
- pepperto taste
- sour cream2 tablespoons
- fresh dill1 tablespoon
Instructions
- 1
Peel and grate the beets, carrots, and potatoes. Finely chop the cabbage and onion.
- 2
In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
- 3
Add the grated beets, carrots, and potatoes to the pot. Stir and cook for about 5 minutes.
- 4
Stir in the tomato paste and cook for another 2 minutes.
- 5
Pour in the vegetable broth and bring to a boil.
- 6
Add the chopped cabbage and reduce the heat to a simmer. Cook for about 20 minutes or until the vegetables are tender.
- 7
Stir in the vinegar, and season with salt and pepper to taste.
- 8
Remove from heat and let the borscht sit for a few minutes to allow the flavors to meld.
- 9
Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill.
