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Ingredients: I took canned red beens, but you make take any you like.
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Not in sause, just canned beens.
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You may cook them by yourself if you wish and have time of course))) I also took tomato sauce, but you may take a red tomato if you want) From these products, I took half of this cabbage and half of carrot and half of pepper)
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Borshch hack: To make our borshch even more red, sweet, and vitaminized, do the following: Wash the beetroot well with brush, cut top and bottom and throw away, than peel it in a separate bowl.
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Boil some water, put salt in bowl with beetroot peels and pour hot water.
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Put aside.
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Put a 3-4 litres pan with 2 litres of water to warm up.
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Peel all vegs, cut potatoes in small cubes and throw in the pan.
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Prick onion with knife to let the soup take its juices easily.
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Add the onion to the pan, close it and let it simmer.
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Put a frying pan to heat.
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Meanwhile, cut beetroot and carrot, I use food processor you may cut them with knife, in long slim pieces like mine.
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Pour some oil on frying pan, and fry beetroot and carrot for 3-4 minutes covered.
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Cut the cabbage meanwhile.
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Put fried carrot and beetroot into the pan.
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Add some oil into the same frying pan, and stew cabbage with some water added for 3-4 minutes.
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Add 1 tbsp into the cabbage, mix well, put into the pan.
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Also, add thinly sliced sweet pepper.
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Add red beans into the pan.
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Add salt, black ground pepper, one bay leaf, majoram, nutmeg.
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Stir a little.
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Add those red liquid from beetroot peels that we made in the step 2.
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(Oly liquid, not peels!)
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Almost close the pan and let it simmer for 15-20 minutes.
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Dont boil it, cause it will loose its clearness!
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Serve hot with toats+garlic (my next recipe!
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), tbsp of sour cream, and chopped parsley.
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The dish is good for re-heeting, it becomes even more tasty overnight in the frige )))))
