Shred or coarsely chop the beetroot, carrots and onions. Heat oil on a skillet, place shredded vegetables there and cook on medium heat for 10-15 minutes stirring often. Add tomato puree and cook 5 more minutes.
Bring water to a boil and add cubed brussel sprouts and potatoes. Cook for 15 minutes. Then add fried vegetables, ground black pepper and salt. Boil for 5 minutes. Before turning the heat off, add chopped dill, parsley and butter.
You will need:
For borscht:
- Water – 6 cups
- Beetroot – 8 oz
- Brussel sprouts – 16 oz
- 2-3 medium potatoes
- 1 carrot
- 1 yellow onion
- Tomato puree – 3 tablespoons
- Vegetable oil – 3 tablespoons
- Butter – 1 tablespoon
- A pinch of ground black pepper
- Chopped dill and parsley
- Salt – to taste
0 Comments