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Cook time: 0 min.
Servings: 6 portion(s)

Ingredients for Borsjtsj

a littleOil
0.5canConcentrated tomato puree
1bundleFlat-leaf parsley
1Large onion
1/3White cabbage
2Small paragraph. red/green peppers
4Medium-sized potatoes

Instructions for Borsjtsj

To prepare the Borsjtsj recipe, please follow these instructions:

1st day
Boil with salt and plenty of water. Cool the soup with the legs and leave it cool for the next day.

2nd day
Warm the soup with leg to the boiling point and in the following ways:

Cut the cabbage into very thin strips peel carrots and beetroot Cut 1 carrot and 1 beetroot into small pieces and put them on each dish. Tear the rest of carrots and beetroot and put them on each dish. Cut the peppers and onions in small pieces and put them on Each dish slices the spices into small pieces. Peel the potatoes and halve 1 and add it to the hot soup, the rest cut into small pieces. When the halved potato is boiled, take it up and mash it lightly with a fork in a soup, add the mashed potato to the soup with the remaining potatoes. This is cooked for about 15 minutes.

While on a pan next to it, heat some oil carefully and add the onions and simmer tenderly. Then add the sliced ​​beetroot and simmer with some of the soup. Add the chopped herbs and give them approx. 5 min

When the potatoes are cooked add sliced ​​carrots, peppers in the tern and the cauliflower cook this with no lid until it is done on the forehead. Add the chopped beetroot to the soup and cook for about 5 minutes.

Add the half ds. Concentrated tomato paste. Add the mixture to the soup and mix carefully. Cook carefully until all is well mixed together. About 5 min.

Cool off without lid and put on the lid with a lid until the next day.

3rd day Eat hot with mayonnaise or creme fraiche upstairs and a good flute