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  • 2 red beets
  • 250 gr. Ground beef
  • 1 celery
  • 2 leeks,
  • 3 carrots
  • 1 pc. parsley root
  • 1/2pc. cabbage
  • 3 tablespoons lard
  • a tablespoon of flour
  • 3 tablespoons broth (tomato paste or tomato juice)
  • dill,
  • salt
  • 1 cup smintina

Servings: 6

Preparation time: less than 90 minutes


clean the vegetables, wash them, then cut them into small cubes or thin strips. Pour the same amount of water as the Romanian soup, salt and add the diced meat and simmer. Mix a tablespoon of beech with sour cream, broth and thin with 1 cup of borscht, then pour into the pan. Put another small beet given by the grater and let it boil until the meat is ready. ). When it stops, add the chopped dill. Serve with sour cream.

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Method of preparation

You must have beef and bone. Bone and beets give all the flavor to borscht.

Wash the meat and boil it whole in 3 liters of salted water. Leave it on the iron for at least 1 - 1h and a half. Meanwhile, cut the onion into small pieces and fry in a pan with a little oil. Cut the carrot slices, celery and parsley root and add to the pan. Fry until the vegetables are soft.

After the meat has boiled and is soft, remove it from the water. Peel a squash, grate it and slice it. Put the meat pieces back in the pot. Add the sautéed vegetables. If the water has dropped a lot, you can add 1 glass, two glasses of water. Leave everything to boil.

Beets are cooked. If the beets are fresh, boil and cut. If it is already sterilized, cut the pieces. The dishes can be bigger or smaller as you like. Put the beets in a frying pan with a little oil. Fry for 10-15 minutes and add the tomato sauce, dissolved in a little borscht juice. Interfere. Add 1 tablespoon of sugar and a tablespoon of vinegar. Add the beets to the pot.

Cut the potatoes into larger cubes. They are put in the pot. Chop the cabbage and add to the borscht. Let it simmer for another hour.

When it is almost ready, crush the garlic. Add a tablespoon of oil and salt. Peel a squash, grate it and squeeze the garlic. Put everything in the bag. Let it cook for another 10 minutes.

Borscht is not consumed immediately. It must be left 4-5 hours before it is paped.

Russian vegetable borscht

International cuisines are very rich in tasty and filling dishes, which have also been borrowed from our households. Russian borscht, which can be veal or vegetable, is an extremely tasty and easy-to-make soup that you should try.

The sour, slightly spicy taste is perfect, especially in the cold season, to keep colds at bay. Today we offer you a recipe for Russian vegetable borscht, which is nothing more than a classic vegetable soup, which you will sour with borscht made at home or bought.

  • 2 carrots
  • 2 potatoes
  • 1 parsnip
  • 1 parsley root
  • 1 handful of peas
  • 1 fist green beans
  • 2 onions
  • 1 bell pepper
  • 2 tomatoes
  • a few tablespoons of oil
  • salt
  • pepper
  • lovage
  • borsch
  • 1 hot pepper

Wash and peel the vegetables and cut them into cubes. Put a pot with a little oil on the fire and add the carrot, parsnip, parsley, onion and pepper. After they have hardened a little, add the peas, green beans, potatoes and zucchini and pour hot water over the vegetables. All vegetables, except tomatoes, are put from the beginning and let it boil.

Season with salt and pepper and simmer the soup. Scald the tomatoes, peel them and cut them into cubes. Bring the borscht to a boil, separate from the soup, even if you use homemade or purchased borscht. In this way, you will prevent the soup from becoming cloudy.

When the vegetables are cooked, add the borscht and the tomatoes. Stir and let it boil for a few minutes. Turn off the heat and add the finely chopped hot pepper and larch.

Serve the borscht as such or with a tablespoon of sour cream.

You have to see it too.

Star recipe: Amalia Enache recommends a Russian borscht with beetroot

During the summer, the ProTV nightly news presenter tries to eat as healthy, organic as possible. negatit. She recommends a borscht recipe that is made without fire and consumed cold, but also a family recipe from Transylvania.

"My favorite summer recipes are those with raw food, not passed through the fire and I discovered that you can even make soups and broths in this way, of course served cold. So I tell you a recipe learned on the blog of Russian borscht with red beets ".

-a red beet
-a carrot
- celery, root and leaves
-parsley, root and leaves
-an onion and some garlic
-a handful of finely chopped sauerkraut
-large and thyme
-a spoon of cold pressed olive oil
-who likes hot peppers, pepper and borscht
-flat or spring water.

First cut the roots, put them in a bowl and cover with water. Let it simmer for a while, then cut the other crushed ingredients as well, mix everything and the borscht is ready! It can be easily heated to 40 ° C, but I prefer it cold.

She also revealed for the recipe for the soul that reminds her of her childhood: “My favorite recipe in the family is the one for nettles, cooked Transylvanian, which I eat with scrambled eggs. It's also very simple: scald the nettles a little in boiling water, then in a large pan cook a little oil with finely chopped garlic, add the nettles and add milk, about half a liter. My mother also adds a little flour to bind the composition well, but I make them without it. ”

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Russian stock market


  • 1 celery root
  • 2-3 tomatoes
  • 1 bell pepper
  • 1 zucchini
  • 10 green bean pods
  • 3 tablespoons rice
  • 1 liter of borscht
  • 2 tablespoons oil
For training
For serving


1. Heat the borscht in the cooking pot and heat the finely chopped cabbage, carrot, celery, beetroot, bell pepper. After they become translucent, add the beans. Cover with water and simmer for 15 minutes.

2. After this time, add the diced zucchini and the tomatoes. Leave for 10 minutes and then add the boiled borsch separately. Add the rice and let it boil.

3. Meanwhile, beat the beaten eggs with the cream and, after all the vegetables and rice are cooked, remove the pot from the heat and pour the egg mixture with the cream, stirring constantly.

4. Add the finely chopped larch or, to taste, the parsley and leave for 5 minutes before serving the borscht at the table.

Method of preparation

1. Peel a squash, grate it and squeeze the juice.

2. Heat the oil, add the onion and, when it has a golden hue, gradually add the carrot, beans, peas, peppers, cauliflower, parsnips, zucchini, potatoes and simmer.

3. When the vegetables are well penetrated, salt and season to taste, add warm water and bring to a boil until everything is cooked.

4. Pour the borscht at the end, along with the peeled and finely chopped tomatoes.

5. After boiling, add the finely chopped greens. Cover the pot and allow to cool.

6. It can be served hot, seasoned with cream, or cold, as such.

Video: Ρωσικό Ιλιούσιν στα Βίλια παραλίγο να συγκρουστεί με ελληνικά εναέρια μέσα (July 2022).


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