Light spring borscht
Description
Perfect for lunch. Borscht is delicious and healthy in any version. With fresh vegetables now appearing in stores, it's impossible not to make this hearty and tasty soup. This borscht cooks very quickly on broth, and for fasting, you can prepare it the same way but using vegetable broth. Traditionally served hot with sour cream.
Instructions
- 1
Step 1
1. Pour cold water over the meat and bring to a boil. Add salt and spices, then reduce the heat and simmer for about an hour.
- 2
Step 2
2. Meanwhile, peel the potatoes and vegetables. If you have fresh tomatoes, that's even better, but I had frozen tomatoes and berry juice. I decided to use them.
- 3
Step 3
3. Sauté the chopped onion and carrot, adding them to a frying pan with vegetable oil.
- 4
Step 4
4. Add the tomatoes and cook for a while longer.
- 5
Step 5
5. At the very end of frying, add a little tomato paste or homemade fruit drink. Fry for another couple of minutes and turn off the heat.
- 6
Step 6
6. Slice the potatoes and add them to the soup once the meat is cooked. While the potatoes are coming to a boil, shred the cabbage. Once the broth boils, add the sautéed mixture and bring to a boil again.
- 7
Step 7
7. After the potatoes come to a boil and cook for a couple of minutes, you can add the cabbage. Since the cabbage is young, it only needs to cook for 3 minutes.
- 8
Step 8
8. For the greens, I used parsley, dill, and green onion.
- 9
Step 9
9. The meat can be finely chopped and added to the broth. Add greens, bring to a boil again.
- 10
Step 10
10. Add the spices at the end and remove from heat. Young vegetables cook quite quickly.
- 11
Step 11
11. Serve the borscht hot with sour cream.