Cooking description:
Serve colorful borsch with tomatoes with sour cream or mayonnaise of any fat content, donuts and other savory pastries. Remember that on the second day the first one becomes even tastier, its aroma will be even richer! If desired, while cooking, you can press a clove of garlic into a saucepan before turning off the heating.
Purpose: For lunch
Main Ingredient: Vegetables / Tomato / Beetroot
Dish: Soups / Borsch
Cuisine geography: Ukrainian / European
Ingredients:
- Beets - 1 Piece
- Potatoes - 2 Pieces
- Onion - 1 Piece
- Tomato - 2 Pieces
- White cabbage - 200 Grams
- Carrots - 1 Piece
- Hot water - 1.5 Liters
- Salt - 0.25 Teaspoons
- Vinegar 6% - 0.5 Teaspoons
- Sugar - 0.5 Teaspoons
- Vegetable oil - 2 tbsp. spoons
- Dill - 0.5 Bunch
Servings: 3-4
How to cook "Borscht with tomatoes"
Prepare the indicated ingredients.
Peel the potatoes, rinse in water and cut into medium cubes. Pour the slices into a saucepan, add bay leaves and salt, pour in hot water and place the container on the stove. Boil the potatoes for about 10 minutes, skimming off the foam.
On a fine mesh grater, grate the peeled and washed beets and carrots.
Peel the onion, rinse in water and cut into small cubes. Heat vegetable oil in a frying pan and pass onion slices in it until golden brown for about 2-3 minutes.
Add slices of beets and carrots, fry for about 3-4 minutes, stirring occasionally.
Add the vegetable fry to the saucepan and mix gently. Pour in vinegar, add sugar.
Cut the cabbage into ribbons and add to the saucepan. Thanks to the vinegar, the cabbage will not "pull" the color of the borscht.
Immediately after the cabbage, add the previously washed and diced tomatoes to the pan. If you do not like the peel, then scald the tomatoes in boiling water in advance and remove it. Boil the borscht for another 5-6 minutes.
Rinse and chop the dill, add to a saucepan, boil for 1-2 minutes and taste the dish. Correct it if necessary.
Pour hot borsch with tomatoes into bowls and serve with bread, garlic, donuts and sour cream.