Soups
Borscht with eggplants
120 min4 serv.20 февр. 2026 г.
Description
A hearty first course. Blanch the tomatoes, then peel and finely chop them. Pour water over them and simmer over low heat until the mixture becomes homogeneous. Strain the mixture through a sieve and reduce again until the puree thickens. Cut the beet into thin strips, heat in oil, then add tomato puree. Add a small amount of water to the ingredients and simmer until fully cooked. Bring the broth to a boil, then add potato and eggplant cut into wedges. Bring to a boil again, then add shredded cabbage and sweet pepper, and cook for another 15–20 minutes. Finally, add the beet, carrots with sautéed onions, pepper, and bay leaf. Cook for another 5 minutes. Serve the borscht topped with sour cream and fresh herbs.