Creado con IA
Borscht Soup
60 min 250 kcal por ración Media
Ingredientes
4 Raciones
- beets500 g
- cabbage200 g
- carrots150 g
- potatoes150 g
- onions100 g
- garlic2 cloves
- vegetable broth1,5 L
- olive oil2 tbsp
- tomato paste2 tbsp
- vinegar1 tbsp
- saltto taste
- pepperto taste
- dill1 tsp
- sour cream100 g
Preparación
- 1
Peel and grate the beets, carrots, and potatoes. Finely chop the cabbage and onions.
- 2
In a large pot, heat the olive oil over medium heat. Add the onions and garlic, sauté until the onions are translucent.
- 3
Stir in the tomato paste and cook for another minute.
- 4
Add the grated beets, carrots, and potatoes to the pot. Stir well to combine.
- 5
Pour in the vegetable broth and bring to a boil.
- 6
Reduce the heat to a simmer and add the chopped cabbage.
- 7
Season with salt, pepper, and dill. Add the vinegar.
- 8
Simmer the soup for about 30-40 minutes, or until the vegetables are tender.
- 9
Serve hot, garnished with a dollop of sour cream.
