Borscht with peas
Description
Perfect for lunch. You can prepare borscht using this recipe all year round. In summer, use fresh young peas, and during autumn and winter, go for frozen ones. For the broth, you can use any meat you like, or make it vegetarian by using water during fasting periods. This recipe is universal and absolutely delicious. The borscht is hearty, aromatic, and extremely tasty! Be sure to save this recipe. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Place the meat in a pot, pour in water, and put on the stove. Bring to a boil, skim off the foam, and cook until fully done.
- 3
Step 3
Meanwhile, shred the cabbage.
- 4
Step 4
Cut the potatoes into cubes.
- 5
Step 5
Heat a skillet with oil, then add the grated carrots and diced onions.
- 6
Step 6
Sauté the vegetables until soft, then add the grated beet.
- 7
Step 7
Fry everything together until cooked. Add tomato paste and spices.
- 8
Step 8
Sauté everything together for another 2-3 minutes.
- 9
Step 9
Strain the finished broth and return it back to the saucepan.
- 10
Step 10
Bring the broth to a boil, add the cabbage. After about 5-7 minutes, add the potatoes and cook everything together until fully done. At the end, add the sautéed vegetables.
- 11
Step 11
Add the peas in about 5 more minutes.
- 12
Step 12
Let the soup boil for a couple of minutes, then add chopped garlic and chopped fresh herbs.
- 13
Step 13
Bring to a boil, remove from heat, and let steep for another 15–20 minutes. Borscht with peas is ready.
- 14
Step 14
Ready. Serve with herbs.