Difference between revisions of "Cold Borsch"
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# Boil [[beet]]roots and then peel them and cut into strips. | # Boil [[beet]]roots and then peel them and cut into strips. | ||
# Cook the [[beet]]roots and chopped [[carrot]] in [[mushroom]] stock for 10 to 15 minutes. | # Cook the [[beet]]roots and chopped [[carrot]] in [[mushroom]] stock for 10 to 15 minutes. | ||
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[[Category:Beet Recipes]] | [[Category:Beet Recipes]] | ||
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
| − | [[Category:Ukrainian | + | [[Category:Ukrainian cuisine]] |
| − | [[Category:Ukrainian Vegetarian]] | + | [[Category:Soup Recipes]] |
| + | [[Category:Ukrainian cuisine]] | ||
| + | [[Category:Vegetarian Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
Latest revision as of 11:21, 15 July 2012
File:132.jpg
Cold Borsch
Ingredients
- 3 average beetroots with leaves
- 3 potatoes
- 1 carrot
- 1½ l mushroom stock
- 2 tomatoes
- 1 bunch of spring onion
- celery
- salt, pepper
- sour cream
Procedures
- Boil beetroots and then peel them and cut into strips.
- Cook the beetroots and chopped carrot in mushroom stock for 10 to 15 minutes.
- Cut the beet leaves and stems into pieces 2 to 3 cm long, chop tomatoes, potatoes, green onions, celery.
- Add all ingredients to the stock.
- Cook until the vegetables are tender.
