Borscht with Lekho
Description
This version of borscht can be prepared either in a fasting version or with broth—it will be delicious and appetizing either way. Thanks to the ready-made seasoning, making borscht becomes much easier and simpler, and the aroma provided by the lecho is incredibly tasty. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel and wash the potatoes, then dry them. Cut the potatoes into medium cubes. Transfer the potatoes to a pot, cover with water, and cook for 20 minutes.
- 3
Step 3
Peel the carrots and onion, rinse the vegetables and dry them. Grate the carrots on a grater, chop the onion into cubes.
- 4
Step 4
Peel the beet and grate on a medium grater.
- 5
Step 5
You can chop the lecho, as in my version, or simply add it with whole pieces of pepper. I suggest going with the chopped version.
- 6
Step 6
Grind the lecho.
- 7
Step 7
Heat the pan and grease it with oil, add the carrots, onion, and beetroot. Fry the vegetables for 7-8 minutes.
- 8
Step 8
Pour the lecho into the pan, simmer for 10 minutes over low heat.
- 9
Step 9
Shred the cabbage into thin strips.
- 10
Step 10
Add the dressing, salt, and pepper to the potatoes. Cook the borscht for 10 minutes.
- 11
Step 11
Add the cabbage to the pot and cook for another 10 minutes. Taste and serve the borscht.
- 12
Step 12
Ready. Serve with herbs.