Ingredients

Features

Description

Soup with sauerkraut — great for an autumn afternoon. Sauerkraut makes this dish a delicious taste and aroma.

How to prepare:

Beets my, clean and finely shinkuem. Put together the beets and cabbage in a saucepan and simmer, covered with oil and sugar until until they become soft. For the vegetables are burnt, they periodically stir and pour water or broth.

Fry in a pan diced onion 2-3 minutes fall asleep shredded carrots. Passeruem on a quiet heat, stirring occasionally, for 10 minutes, at the end add the tomato paste and paprika.

In the boiling broth to put sliced ??julienne potatoes, bring to a boil again and cook for 12 minutes. Refill braised beetroot soup with cabbage and saut? vegetables, bay leaf throw. Give boil for three minutes and remove from heat. P

showered with fresh herbs and crushed garlic, stir and give it brew for 10 minutes under the lid.

To enhance the color of finished borscht beet extract can be made from finely grated raw beets and a couple of spoonfuls of broth.

Translated by site: wday.ru