Borscht with horseradish
Description
The recipe won't take much time. I'm sharing my own borscht recipe, as they say: "A hundred housewives — a hundred borschts." Mine is a diet version, without a fatty rich broth or fried topping. I just lightly sauté the vegetables in a small amount of vegetable oil. Borscht made with turkey broth is suitable for both adults and children. As for horseradish, in summer you can grate the fresh root, while in winter, regular table horseradish—either white or with added beet—will work just fine. Horseradish gives the borscht its spicy kick.
Instructions
- 1
Step 1
Prepare the ingredients for making horseradish borscht.
- 2
Step 2
Peel the potatoes, wash them, and cut into cubes. Place in a pot with broth. I used turkey broth.
- 3
Step 3
Peel and wash the carrots and onion. Grate the carrots and finely chop the onion. Place in a frying pan.
- 4
Step 4
Peel the beetroot, wash it, and grate on a grater. Add to the carrots and onions.
- 5
Step 5
Pour in the sunflower oil and sauté the vegetables over medium heat, stirring, for 10 minutes.
- 6
Step 6
Then add these vegetables to the pot with the potatoes and broth.
- 7
Step 7
Cook the borscht for 20-25 minutes. Then add the cabbage cut into strips.
- 8
Step 8
Add tomato morse or fresh tomatoes, chopped in any way. Season with salt to taste and add bay leaf.
- 9
Step 9
Cook the borscht until all ingredients are done. At the end, add horseradish to taste and minced garlic.
- 10
Step 10
The fragrant, delicious, and healthy horseradish borscht is ready. Serve it as a first course for lunch with sour cream or without.