馃洅 Ingredients:
(approx. 3 liters of pure borscht)
- Beetroot kg (peeled, preferably oblong)
- Carrots
- Celery quarter
- Parsley
- Apples 2
- Onion
- Garlic 6 cloves
- Marjoram 3 tablespoons
- Bay leaf 5
- Allspice 5
- Vinegar tablespoon
- Salt flat tablespoon
- Pepper teaspoon
Optional for seasoning after completely cooling (garlic, salt, pepper, sugar, vinegar)
馃敧 Preparation:
Peel the beets, carrots, parsley, celery, onion, and garlic. Cut the beets into slices, cut the carrots, celery, and parsley into halves. Cut the apples into quarters with the skin and remove the cores. Put the prepared fruit and vegetables in a pot and pour water over them. (Enough water to cover the ingredients). Add a tablespoon of vinegar, marjoram, bay leaf, and allspice.
Bring to a boil. Reduce the heat to minimum and cook covered for an hour. After an hour, turn off the heat and add salt and pepper. Leave the borscht and vegetables in the pot until completely cooled. Strain the next day through a sieve and season. (I added two cloves of garlic, a teaspoon of vinegar, sugar, and salt. Season according to your own taste :))
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