Summer borscht with zucchini
Description
Hearty and aromatic soup. Experimenting with the preparation of traditional borscht results in a new delicious dish. A large amount of fresh, healthy vegetables makes the borscht very tasty. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. First, peel and slice the carrots, and thinly shred the young cabbage into circles. To ensure the dish remains healthy and tasty, it is crucial not to overcook the young vegetables. Add the cabbage and carrots to boiling water.
- 2
Step 2
2. Peel and chop the potatoes. To reduce the starch content in potatoes, they need to be thoroughly washed. Once the cabbage starts boiling, add the potatoes. Reduce the heat and start preparing the sauté. Peel and finely chop the onion into small pieces. Peel and cut the second carrot into thin strips or small cubes. Rinse the beet in a colander and let the water drain off.
- 3
Step 3
3. Heat the vegetable oil, sauté the onion, then add the beets and carrots and cook for about 5 minutes, stirring constantly. Then add lemon juice to preserve the color of the beets and prevent them from coloring the other vegetables.
- 4
Step 4
4. Now wash the zucchini and cut it into large pieces. Pour oil into another skillet, heat it up, add the zucchini, and simmer over low heat with the lid closed for about 5 minutes, stirring constantly.
- 5
Step 5
5. Now chop the herbs finely, and also finely chop the garlic and chili. Wash the tomatoes, let the water drain off, and cut them into wedges. Of course, you can also cut them into cubes.
- 6
Step 6
6. As soon as the potatoes become soft, add the zucchini to the borscht. Add the sautéed mixture of tomatoes, herbs, carrots, onions, and garlic as well. Season with pepper and salt, then simmer over low heat for about 2–3 minutes. The dish is ready.