Borscht with apple cider vinegar
Description
Borscht is one of the most popular dishes in our region. And it's no surprise. This dish is exceptionally healthy thanks to its wide variety of vegetables, as well as being filling and delicious. I prefer a diet version of borscht without a rich, fatty broth. It's just as good cooked in water. But those who enjoy borscht with fatty meat certainly have every right to do so—after all, taste is a matter of personal preference. To preserve the bright color of this dish, you can add citric acid or lemon juice. But today I'm using apple cider vinegar in my recipe. Good luck to everyone and happy cooking! The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients for making borscht.
- 2
Step 2
Place the sliced potatoes into the pot with the broth and start cooking the borscht.
- 3
Step 3
Meanwhile, finely chop the onion and grate the carrot. Place them in a frying pan.
- 4
Step 4
Pour in sunflower oil and sauté the onion and carrots over low heat for 6-8 minutes.
- 5
Step 5
Add to the pot with the potatoes and broth.
- 6
Step 6
Grate the beetroot and place it in a pan. Add sunflower oil and a few tablespoons of broth or water. Simmer the beetroot for 8–10 minutes.
- 7
Step 7
Then add the apple cider vinegar and mix.
- 8
Step 8
Place the beet in a saucepan.
- 9
Step 9
Thinly slice the cabbage and add it to the borscht.
- 10
Step 10
Cut the bell pepper into random pieces and also add it to the borscht.
- 11
Step 11
Chop the tomatoes in a blender or pass them through a meat grinder, then place them in a saucepan.
- 12
Step 12
Season the borscht with salt and pepper to taste. Add bay leaf 10 minutes before the end of cooking. Cook until all ingredients are done.
- 13
Step 13
Season the ready borscht with minced garlic and chopped herbs.
- 14
Step 14
Borscht with apple cider vinegar is ready. Serve as a first course for lunch. You can add sour cream to the bowl, but that's optional.