Summer Borscht
Description
The recipe won't take much time. Any home cook can prepare this summer borscht by simply buying fresh seasonal vegetables. This borscht can be cooked either with meat or without. Use a summer assortment of vegetables: potatoes, summer cabbage, fresh tomatoes, beets, carrots, and onions. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare the ingredients for making summer borscht.
- 2
Step 2
Boil chicken broth. Place the washed meat into a pot with water, bring to a boil and simmer gently for 30 minutes. Add salt to taste at the end of cooking. Remove the meat, let it cool, then separate it from the bones. You can use chicken or any other meat for the broth. However, summer borscht can also be made without meat altogether, using only vegetables.
- 3
Step 3
Add the potato, cut into strips, to the broth and cook for 10 minutes.
- 4
Step 4
Add the shredded cabbage to the borscht and cook for another 5-7 minutes.
- 5
Step 5
Grate the peeled beet on a grater.
- 6
Step 6
Grate the carrot on a grater, and slice the onion into thin half-rings.
- 7
Step 7
Remove seeds from the bell pepper and cut into strips.
- 8
Step 8
Grate fresh tomatoes on a grater.
- 9
Step 9
Sauté the beet, onion, and carrot in oil.
- 10
Step 10
Pour in the tomato purée and add pepper. Simmer the vegetables for 5-7 minutes. The vegetable sauté is ready.
- 11
Step 11
Add the sautéed vegetables to the borscht, put in the meat pieces, a bay leaf, and cook for another 3-4 minutes. Season with black pepper to taste. Let the borscht steep, covered, for 15-20 minutes before serving.
- 12
Step 12
Pour the summer borscht into bowls, sprinkle with fresh herbs.