Borsch (red-beet soup)

Energy: In one portion : 113 kcal, 5 g fat, 1 g saturated fat

Ingredients: at 4-6 servings :

• 900 g of raw beets, peeled


• 2 carrots, peeled


• 2 celery wand


• 40 g butter


• 2 onions,finely cut


• 2 denticle garlic


• 4 tomatoes, blanched and pips


• 1 Sham sheet


• 1 branch parsley 2 cloves


• 4 peas black pepper


• 1.2 litres of chicken or beef broth


• salt and black pepper powder

Instructions: Borsch Classic Beet soup in Russia, Poland and Ukraine.

1. Сarvebeet, carrot and celery in a thick brusochki. Melt butter in the pot pork and onions for 5 minutes.


2. Add beets, carrots and celery, cook 5 minutes.


3. 3. Add garlic and cut tomatoes in the pot and cook, blend, another 2 minutes.


4. Put Sham sheet, parsley, peppercorns in a piece of gauze and engage in the bread.


5. Perelit broth in saucepan with vegetables and add the bread with spices. Bring to boiling, reduce fire, covered lid and produce 1 1 / 4 hours, until vegetables become very soft. Waste sack. Add Beet KUPI and Metgod. Bring to the boiling point. Bottling on plates and serve with sour cream.

That all folks :)