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Summer Vegetable Borscht

Summer Vegetable Borscht

    

Fresh soup full of vegetables. We can eat it even if we are on diet and we are allowed to eat soup for lunch.

Cook

No. of servings

8

Ready in

40 min.

Difficulty

medium

 

 

1. 

onion 3.5 oz (100 g)  carrots 8.75 oz (250 g)  potatoes 8.75 oz (250 g)  zucchini 8.75 oz (250 g)  cole 7 oz (200 g)  cauliflower 7 oz (200 g)

Peel vegetables and wash them.

2. 

olive oil 2 tbsp

Finely chop onion and slightly cook it in oil. Cut carrot into rounds, add in the onion and stir.

3. 

salt 1 tsp  ground caraway 0.5 tsp

Add potatoes and zucchini cut into cubes to carrot, and finely chopped cauliflower with curly cabbage. Season with salt, add ground caraway and cook vegetables for 5 minutes while stirring frequently.

4. 

water 2.1 quart (2000 ml)

Pour in hot water and cook vegetables until soft (20 minutes).

5. 

sterilized tomatoes 14 oz (400 g)

Add in the cooked vegetables finely chopped sterilized tomatoes with juice from the can. Bring to the boil.

6. 

parsley leaves 1 tbsp

At the end, mix chopped parsley leaves in.

Bon appetit!

carrots8.75oz250grams
cauliflower7oz200grams
cole7oz200grams
ground caraway0.5tsp½teaspoon
olive oil2tbsp2tablespoon
onion3.5oz100grams
parsley leaves1tbsp1tablespoon
potatoes8.75oz250grams
salt1tsp1teaspoon
sterilized tomatoes14oz400grams
water2.1quart2litres
zucchini8.75oz250grams

 

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