Borscht without cabbage with pickled cucumbers
Description
Perfect for lunch. A wonderful recipe for a first course, suitable for lunch or dinner. Aromatic, hearty, and extremely delicious! Even children will love it! Here's another borscht variation for your collection—be sure to try it! This borscht turns out just as good as the classic version. Serve the soup hot.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Peel the potatoes and cut them into cubes.
- 3
Step 3
Heat the oil in a skillet. Add the onion cut into cubes and grated carrots.
- 4
Step 4
Sauté the vegetables until soft.
- 5
Step 5
Add the grated beetroot.
- 6
Step 6
Simmer, stirring, for 5-7 minutes.
- 7
Step 7
Then add the cucumbers grated on a coarse grater.
- 8
Step 8
Continue cooking for a few more minutes. Pour in the brine and simmer the vegetables over low heat for 15-20 minutes.
- 9
Step 9
Transfer the contents of the skillet to a pot. Add the potatoes and pour in the required amount of water or broth. Add spices to taste, adjust the seasoning with salt, and cook until the potatoes are tender. At the end, add minced garlic and fresh herbs. Let it simmer for a couple of minutes, then remove the pot from the heat and let the soup steep for 15–20 minutes. Borscht without cabbage with pickled cucumbers is ready.
- 10
Step 10
Pour onto plates and serve.