Finally I got a kitchen! A large, bright kitchen with huge windows and wide window sills, which I have placed few herbs have. And finally, I can cook borscht, for this soup, I would recommend anyone who lives in a 1-bedroom apartment with kitchenette. The flavors settle on anything that is not well packaged. The only thing that helps then just wash your. Brief explanation about borscht. First - in Russian is called only four letters, in German, the Щ (still looks great, right?) Are replaced by all seven letters. Secondly - borscht is represented in many kitchens, there are a myriad recipes like this, so just because the grandmother of her friend cooked it differently, that does not mean that mine is wrong. And thirdly - borscht is mega delicious, even if the composition of the products you something strange should happen ;-) After the shoot I devoured a double portion, and could then only move towards a rolling work.
And we need:
Ingredients for 8 persons:
2-3 medium red beets
2 carrots 4-5 medium potatoes
½ white cabbage 2 onions
500 g crushed tomatoes 1 tablespoon tomato paste
salt, pepper
1 tablespoon balsamic vinegar 1 tablespoon oil
1-2 tsp sugar
crème fraiche or mayo garlic
Preparation: Chop onions finely
. Wash the carrots and beets, peel, on the Kitchen grater or a food processor finely grate. Wash cabbage, finely chopped salt and mash with a little hand.
boil 3 liters of water. Wash potatoes, peel, cut. Into boiling, salted water throwing. While the potatoes cook
, heat 1 tablespoon oil in a pan. Add the onions and golden brown. Carrots, beetroot, tomato puree, tomato paste, mix and simmer about 15 minutes on low heat. Short-circuit of balsamic vinegar, sugar, salt, pepper.
When potatoes are through, cabbage to the pot. 5 minutes later add the sauce from the pan, simmer for 2 minutes at low heat and remove the pan from the stove.
The soup can either be served with crème fraiche or mayo. Garlic is recommended only for singles.
The soup tastes best the way the next day.
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