Borscht with Sprats and Beans
Description
A hearty first course. If you want to speed up the process, replace the boiled beans with canned beans in tomato sauce. The taste won't suffer. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Soak the beans in advance, then boil until cooked.
- 3
Step 3
Cut the potatoes into medium cubes, and the cabbage into medium shreds or small cubes.
- 4
Step 4
Pour 2 liters of water into a saucepan and bring to a boil. Add potatoes and cabbage. Cook over medium heat for 15 minutes.
- 5
Step 5
Chop the onion and tomato into medium cubes. Remove the skin from the tomato beforehand by pouring boiling water over it. Sauté the vegetables in 4 tbsp of vegetable oil until soft.
- 6
Step 6
Grate the beet on a coarse grater. Add to the sautéed vegetables and heat for 3-4 minutes, stirring.
- 7
Step 7
Transfer the sautéed vegetables with beets to the pot containing potatoes and cabbage. Mix well. Add the beans and anchovies in tomato sauce, and mix again.
- 8
Step 8
Simmer the borscht over low heat for another 5 minutes after boiling. Add the fresh herbs, cover with a lid, turn off the heat. Let it steep for 20 minutes, then serve.
- 9
Step 9
Ready. Serve with herbs.