What dish are usually treated to foreigners when they want to introduce them to Russian cuisine? Of course, we are talking about borscht. Fragrant, tasty, with sour cream and fresh bread- delicious! The ingredients for it can be found in any refrigerator, and it is very easy to prepare it.

But it happens that the right products end at the most inopportune time. Is it possible, for example, to cook delicious borscht without beets? Surprisingly, you can! Try to cook borscht without beets according to our recipes - and you are guaranteed to cook it very often.

Borscht is known for its bright, beautiful color. So that your dish is not inferior classic borscht, use tomato paste. It will take quite a bit for the soup to become rich, red. In addition, together with tomato paste or instead of it, you can add tomatoes chopped or twisted in a meat grinder, instead of white cabbage, take Peking cabbage, experiment with different spices- the result will always be excellent. And tasty, and satisfying, and healthy. A very balanced composition, and everything is equally divided, as needed.

Step-by-step recipes for cooking borscht without beets

Classic version

Borscht without beets can be served with herbs and sour cream

Ingredients

• water - 3 l;
• meat (pork, beef, chicken, turkey - in short, any will do) - 800 g;
• white cabbage - 400 g;
• potatoes - 300 g;
• onions - 0.5 pcs.;
• carrots - 1 pc.;
• tomato paste - 2 tbsp l .;
• greens (dill, parsley) - 1 bunch;
• bell pepper- 1 PC.;
• salt, spices - to taste.

Cooking time: 2 hours
Servings: 10
Cuisine: Russian

Preparation:

1. Pour the meat cold water and put on fire. It is important that the water is cold - then, during the cooking process, the meat will give the soup more taste and aroma. While the broth is boiling, chop the onion.

Chop the onion

2. Chop the cabbage with a knife or on a special grater.

Chop cabbage

3. Grate the carrots on a coarse grater. If you like the crunchiness of the vegetables in your soup, you can cut it into cubes.

Grate carrots

4. Slice the potatoes.

Chop the potatoes

5. Prepare the frying. To do this, you first need to preheat a frying pan with vegetable oil, then put the onion and lightly fry.

Saute the onions

6. Then add carrots and chopped bell peppers to the onion. Often, when cooking borscht, many people forget about bell pepper - and completely in vain, thanks to it, borscht becomes especially tasty. Fry everything until light golden brown.

Add carrots and peppers to the onion

7. 5-7 minutes before cooking add tomato paste to the frying. Pour a couple of spoons of broth into the pan, mix everything well and let it simmer.

Add tomato paste

8. Periodically remove the foam from the broth. As soon as the meat is ready (it will take about 1.5 hours), put the roast in a saucepan and stir. Add chopped potatoes.

Add potatoes

9. When the potatoes are boiled until half cooked, put the cabbage. If you take a little more cabbage than indicated in the recipe, the soup will be thicker and tastier.

Add cabbage

10. Cook the borscht until the potatoes are soft and the cabbage is slightly hard and crispy. It's time to add some salt to the soup.

Stir and salt

Optionally, you can add citric acid so that the borscht acquires a pleasant sourness.

To add flavor to the soup, add dried herbs or a mixture of peppers.

11. After that, cook the borscht for another 5 minutes, then remove from heat. The dish is ready - you can serve it, season each serving with sour cream and fresh herbs.

Video: we cook borscht without beets with tomato paste

As you can see, the recipe is very simple, it helps out when there is little time left, but you need to cook a full meal. And the next day the borscht becomes even more aromatic and tasty.

Instead of tomato paste you can add tomato juice. In this case, it must be topped up at the end of cooking in a proportion of 3 liters of broth - 0.5 cups tomato juice... This borscht retains its rich color and taste.

Fresh tomatoes and young cabbage

Borsch with tomatoes and young cabbage

Ingredients

• broth - 3 l;
• young cabbage - 0.5 heads of cabbage;
• potatoes - 2 pcs.;
• tomatoes - 5 pcs.;
• dill, parsley, green onions- 1 bundle;
• garlic - 2 cloves.
• salt to taste.

Cooking time: 1 hour
Servings: 10
Cuisine: Russian

1. Prepare meat or vegetable broth... Put it on fire, chop and rinse the potatoes. Wait for the broth to boil and dip the potatoes in it. Cook for 20 minutes.

Chop the potatoes

2. Grind the tomatoes in a blender or mince them. You should get a smooth puree.

Grind tomatoes in a blender

3. Fry the chopped garlic in a preheated pan.

Fry the garlic

4. In a frying pan, to garlic, pour tomato puree and cook until thickened for about 10 minutes. During this time, the excess liquid should evaporate.

Boil tomato puree until thick

5. Chop the cabbage. It should be added almost at the end of cooking, since the leaves of young cabbage are tender and can quickly boil. Let the soup simmer for 2-3 minutes.

Chop cabbage

6. Chop the greens.

Chop the greens

7. Add boiled tomato puree to the broth with cabbage and potatoes, salt and cook for another 3 minutes. At the end, add herbs, let it brew for 15 minutes.

Add tomato puree

The borscht turns out to be appetizing, aromatic, light. It's even surprising that such a small amount of ingredients can be used to make such a delicious dish.

Video: how to cook soup with young cabbage and fresh tomatoes

Be sure to try making borscht without beets - at least for the sake of a new experience. And in summer - with fresh vegetables - this soup is good, and in winter, when beets are already running out and you want borscht. Especially this vitamin dish will be on a cold and gloomy day.

» Borsch with fresh tomatoes and pepper

Borscht with pepper and tomatoes and big amount greenery is the taste of spring, summer, sun. Luckily now fresh vegetables can be purchased at any time of the year. This borsch will please even the most sophisticated gourmets.

Essential products for borscht with tomatoes:

• Meat broth - 2.5 - 3 liters
• Potatoes - 5-6 pcs.
• White cabbage - 450-500 gr.
• Carrots - 1 pc.
• Onions - 2 pcs.
• Tomatoes - 3 - 4 pcs.
• Sweet red pepper - 1 pc.
• Salt - 1 tbsp l.
• Ground black pepper - 1/3 tsp.
• Garlic -2-3 tooth.
• Greens (parsley, dill) - 10 pcs.

Borscht with pepper and tomatoes step by step recipe:

Step 1
Strain the meat broth (beef, pork and beef or pork is better), pour into a 5 liter saucepan. Cut the potatoes into strips (or cubes), transfer to the broth and put on fire. If the broth is not salted, add salt.

Step 2
Boil water, place the tomatoes in a deep container and pour boiling water over for 5-10 minutes.

Step 3
Meanwhile, chop the onion, grate the carrots, chop the bell pepper. Transfer to a skillet and fry.

Step 4
Remove the tomatoes from the water, peel them (if removed poorly, send them to boiling water for a couple of minutes), cut into cubes. As soon as the vegetables are fried, transfer the chopped tomatoes (along with the juice that has separated) to the pan, reduce the heat, cover and simmer for 5-10 minutes.

Step 5
Once the potatoes have boiled, reduce heat and simmer. After 5 minutes, add chopped cabbage to a saucepan, let it boil over high heat, then reduce the heat again and leave to simmer.

Step 6
After 5 - 7 minutes, transfer the frying to a saucepan, stir. Bring salt to taste, add ground black pepper, garlic and chopped herbs (if you have meat from which the broth was prepared, you can add it to the borscht). If the pot is not full, you can add water. Boil. Reduce heat and cook until potatoes and cabbage are tender, about 3-5 minutes.

Step 7
If the potatoes are already ready, and the cabbage is still crunching, you can turn off the borscht and let it brew for 10-15 minutes. V hot pot the cabbage will come, but the potatoes will not be overcooked. It is important to remember that finely chopped potatoes cook very quickly, depending on the variety, 13-17 minutes. In borscht, the main thing is not to boil potatoes, so everything must be done very quickly. Sometimes you can prepare tomatoes and fry vegetables in advance.

Borscht with pepper is ready, now you know delicious recipe this dish, bon appetit!

If you are interested in how to cook borscht with beets and other options for cooking borscht,.

Also, be sure to please your loved ones with useful and tasty ones.

product	qty	the weight gr	proteins gr	fats gr	carbohydrates gr	calories kcal
beef	400 g	400	75.59	49.60	0.00	748.80
broths	3 l	3000	0.00	0.00	0.00	0.00
potato	5 pieces	500	10.00	2.00	81.50	363.50
White cabbage	450 g	450	8.10	0.45	21.15	115.65
carrot	1 PC	75	0.97	0.07	5.17	24.00
onion	2 pcs	150	2.09	0.30	12.30	57.15
tomato	4 things	380	2.27	0.76	15.96	75.61
sweet red pepper	1 PC	45	0.58	0.00	2.56	11.97
ground black pepper	0.33 tsp	1.65	0.18	0.05	1.06	4.20
garlic onion	20 g	20	1.30	0.10	5.98	28.52
parsley	10 pieces	150	5.55	0.60	11.39	70.34
Total		5171.65	106.67	53.93	157.09	1499.76
For 100 g of finished product			2.06	1.04	3.03	28.99

Description

Borscht with tomatoes- this is a very tasty, light and fresh soup. Due to the fact that the dressing is prepared on the basis of fresh tomatoes, borscht turns out to be very light, spicy and delicious in summer.

Did you know that, in addition to the multitude useful properties, are tomatoes able to lift your spirits? They contain a substance such as tyramine, which is converted in the human body into serotonin, thanks to which we more resiliently endure stressful situations.

Fresh tomatoes are ideal for people who are sick diabetes mellitus, and for those who have metabolic disorders. But our borscht with tomatoes will be twice as healthy, because medicinal properties tomatoes in the process heat treatment multiply several times... And all the vitamins contained in tomatoes are completely absorbed in the human body if they are consumed with vegetable oil. Therefore, our borscht is not only incredibly tasty, but also very healthy.

But how to cook not only delicious, but also healthy borscht with tomatoes, so that they retain the maximum benefit and taste, you will find out in our step-by-step recipe with a photo. Today's recipe will reveal many more secrets and tricks in cooking borscht for you, therefore, having studied them once, you will become a guru among your friends, and borscht with fresh tomatoes will be your signature dish.

Ingredients

• 
  (1 kg)
• 
  (3 pcs.)
• 
  (4 things.)
• 
  (3-4 pcs.)
• 
  (6-8 pcs.)
• 
  (1 PC.)
• 
  (300 g)
• 
  (1 PC.)
• 
  (2-3 pcs.)
• 
  (2 tbsp. L.)
• 
  (3-4 cloves)
• 
  (1 small bundle)
• 
  (taste)
• 
  (taste)
• 
  (taste)

Cooking steps

The first step is to prepare meat broth... In order for the borscht with tomatoes to turn out to be very rich and with each spoon its taste opens up in a new way, the broth must be cooked correctly. In our recipe, the secret of its preparation will be revealed for you. Put meat in a deep saucepan, Bay leaf, peppercorns, two peeled carrots and ... a few peeled onions! Believe it or not, the broth itself with the addition of such components will become very rich and incredibly tasty! Pour in a little more water, because in the process of cooking borscht, we will use the broth for other processes. As soon as the water boils, reduce the heat. Place the lid on the pot and let the meat and vegetables simmer and exchange flavors for two hours.



Fresh tomatoes must be peeled. Make shallow cross-shaped cuts in the skin of the tomatoes. Pour boiling water into a deep container and immerse the tomatoes in it for a minute. Pour into another container cold water and transfer the tomatoes. Then take them out and peel off the skin with ease. Slice fresh tomatoes thin rings and place in a preheated pan. Fry them for a few minutes until they let the juice flow, then add a few tablespoons of tomato paste. Please note that vegetable oil we will not add: tomatoes should be stewed in their own juice. Tomatoes should be cooked until, together with the tomato paste, they turn into a homogeneous mass. Stir the tomatoes constantly.



Meanwhile, peel the beets and cut into thin long straw... The thinner you cut the beets, the more interesting they will look in borscht. Better not chop the beets for coarse grater, since it will let out a lot of juice, and even during cooking it will acquire an incomprehensible consistency. When the tomatoes with tomato paste are smooth, add the chopped beets to them. Cook the beets and tomatoes until tender.



Now you need to add to vegetable dressing some broth, mix well and cover. Stir vegetables occasionally and add broth. In this case, it is important not to rush, because if the beetroot-tomato paste "boils", the beets will lose their noble color, and the borscht will turn out to be of a pale tomato shade.



Let's go back to our broth. Take out all the ingredients that were languishing there. Cool the meat and cut into portions or cut into large strips. Everything else can be sent to the trash bin, since we have already "pulled out" all the juices from carrots and onions. Peel the onions and cut into half rings. Peel the carrots and cut them into strips as thin and long as the beets. Sweet bulgarian pepper peel and rinse thoroughly. Cut the peppers into small cubes or thin strips. Send all chopped vegetables and meat to the broth.



Finely chop the white cabbage and send to the borscht. Cook it to the extent that you like it (if you like soft cabbage–10-15 minutes, if you prefer crispy - 5-7 minutes).



Now is the time to return to our beetroot tomato dressing... Due to the fact that it languished for almost two hours, the dressing acquired a noble pomegranate hue and an extraordinary aroma. Taste it; if you are satisfied with the ratio of sour tomatoes to sweet beets, you do not need to add anything. If not, add a little lemon juice or granulated sugar. Peel the garlic, crush the cloves with the flat side of a knife and chop finely. Use just enough garlic to make a tablespoon. Add chopped garlic to the beetroot-tomato dressing and mix thoroughly.



After that, immediately send the finished dressing to the borscht and mix well.



Let the borscht boil together with the dressing for 5-7 minutes, you do not need to cook any more. Wash and dry the greens, chop it finely and send it to the borscht. Turn off the heat and cover the tomato borsch with a lid: let all the vegetables exchange flavors and aromas.



This dish will be even tastier the next day. To this rich, thick and delicious borscht with tomatoes it's not a sin to serve a glass cold vodka... And if you want a sharper borschik, then you can add a few pods of red pepper to it. Pour delicious soup on plates, sprinkle with fresh herbs on top, and serve.



Bon Appetit!

Step-by-step recipe for cooking borscht with tomatoes with the addition of vegetables, root vegetables, beans and mushrooms, fragrant herbs and spices

2017-11-23 Mila Kochetkova

Grade
recipe

5947

Time
(min)

Servings
(people)

In 100 grams ready meal

6 gr.

4 gr.

Carbohydrates

7 gr.

79 kcal.

Option 1: Borsch with tomatoes according to the classic recipe

One of the most delicious first courses is borsch with tomatoes. It is not at all difficult to prepare it for dinner, having a couple of hours available, some of this time does not require your participation at all - this is the preparation of the base - meat broth. And the rest of the process is simple and understandable for every housewife, but there are also special tricks.

Ingredients:

• Beef brisket 650 gr. (on the bone);
• 550 gr. young potatoes;
• Bulb (large);
• Small carrots;
• 3 fresh tomatoes;
• 2 sweet peppers of the "Swallow" variety;
• A small head of cabbage;
• 3 small beets;
• A large pinch of sugar and salt;
• Tomato paste - 50 gr.;
• A tablespoon of apple cider vinegar
• Spices and condiments;
• Fresh greens - a large bunch;
• A little vegetable or sunflower oil.

Step-by-step recipe for borscht with tomatoes

To begin with, you should start preparing the base - meat broth. To do this, beef brisket, without cutting into portioned pieces, except that, having cut it in half, boil it. To make the base fragrant and tasty, the broth, after boiling and removing the foam, must be cooked over the lowest heat so that the water barely boils. In the broth itself, which cannot be salted before the meat is cooked, you can add dry spices to taste (lavrushka, black and allspice pot, an umbrella of cloves), roots (they can not even be peeled, but only washed well) - onions and fresh carrots, parsley or celery root, cuttings from fresh herbs.

Cook the broth for about 1.5 hours, after which it must be removed, cooled and cut, or disassembled into small pieces that will fit in a spoon.

While the meat is being cooked, it is worthwhile to prepare the vegetables. To begin with, you should rub or cut the beets into thin strips, put them on a flat plate and sprinkle for a while granulated sugar to let the root vegetable juice.

Chop the onions and carrots and fry them in vegetable oil until the vegetables begin to turn golden. Add diced or mashed tomatoes, simmer a little and set aside.

Heat vegetable oil in a clean skillet, add beets and fry until excess liquid evaporates. Add tomato paste and vinegar and remove from heat after a couple of minutes.

Cut the peeled potatoes into cubes or strips, chop fresh cabbage into thin, not very long strips. Dip the vegetables into the broth along with the meat, and simmer for about 5 minutes. Now you can add carrot-tomato frying of vegetables, and after 5-7 minutes - stewed beets.

Let the soup sweat, add chopped fresh herbs, garlic cloves, if desired, passed through a kitchen press and hot pepper Chile.

To serve borscht with tomatoes, you definitely need sour cream, slices of black bread with a crispy crust, salted lard with meat layers, green onion feathers and garlic cloves.

Option 2: A quick recipe for borscht with tomatoes

For cooking quick borscht with tomatoes, it is recommended to use fresh and juicy, fleshy tomatoes, or (if not in season) use canned tomatoes in its own juice.

Ingredients:

• Fresh cabbage - 0.5 heads of cabbage;
• Potatoes - 3 pcs.;
• Onions and carrots;
• 1 beet (borscht) pink with veins;
• Tomatoes - 5 pcs. (or canned can);
• 3 cloves of garlic;
• A little vegetable oil;
• Salt and spices, seasoning, some fresh or dry herbs.

How to quickly cook borsch with tomatoes

Cut the potatoes and chop the cabbage, add water and put the pan on the fire.

Cut half the onion and fry in butter, add chopped tomatoes, simmer, and squeeze into a thick tomato sauce fresh garlic cloves.

Fry the other half of the onion, but with the addition of borsch beets and carrots, and put both types of frying in a saucepan.

Boil the borscht until all the vegetables are ready, add salt and seasonings, chopped fresh herbs, and let the dish brew for about half an hour.

You can serve such borscht with mayonnaise or sour cream, a slice of lemon, traditional additions to the first course, for example, homemade adjika.

Option 3: Borsch with tomatoes and bell pepper

Cooking secret delicious borscht passed down in the family from generation to generation, with all the subtleties and nuances. Well, the family secret itself is that the dish is adapted to the tastes of all family members. Tomato borscht can be cooked not only in meat broth or the vegetarian (lean) version, but also use lard with meat layer for taste and aroma.

Ingredients:

• Lard with meat layer (homemade) - 100 gr.;
• Fresh cabbage - 200 gr.;
• Fresh potatoes - 3 pcs.;
• Bulgarian pepper (red) - 3 pcs.;
• Canned tomatoes - 1 pc.;
• 1-2 small onions;
• Carrots -1 pc.;
• A little salt and spices;
• Fresh greens.

Place a heavy-bottomed pan on the stovetop, and non-stick coating, and heat it up. Homemade lard cut into thin slices, then into strips, and then very small cubes. Transfer the lard to a saucepan and melt the fat out of it, and then fry the pieces until they are fried cracklings.

Cut thinly onion, transfer to the cracklings and gilded. Grate the carrots and add to the pan. Cut into strips red, meaty and Bell pepper, transfer it to a saucepan, fry a little and pour over chopped tomatoes. Simmer for about 4 minutes, top up pure water to the required volume.

As soon as the vegetable broth with bacon greaves boils and boils a little, you can load chopped cabbage and potatoes into it.

Cook borscht until vegetables are ready, add fresh herbs, a little salt and spices and remove from heat.

Accentuate the taste ready-made borscht you can use black bread and thin slices of bacon with mustard, and add a good portion of sour cream to the soup itself.

Option 4: Borsch with tomatoes and sauerkraut

About borscht with tomatoes, which are cooked with sauerkraut, will leave pleasant impressions for a long time, because the taste of this first dish has a characteristic sourness and a pleasant aroma.

Ingredients:

• Meat (pulp) of beef or pork - 500 gr.;
• Sauerkraut - 400 gr.;
• Fresh carrots - 1 pc.;
• Onions - 2 heads;
• Fresh meaty tomatoes- 400 gr.;
• A little salt and pepper;
• Fresh greens;
• Thick sour cream - for serving.

Step-by-step cooking recipe

Cut the meat into small pieces, rinse and cover with clean water. Place the saucepan on the stove, bring to a boil and remove the foam. Boil the meat for half an hour over low heat, and then add chopped cabbage to the broth.

Fry onions and carrots. Chop the tomatoes, transfer them to the root vegetables and simmer over low heat for 10 minutes. A pinch of granulated sugar can be added to balance the taste and to brighten the aroma of the tomatoes.

Transfer the frying to a saucepan, and simmer the soup on the stove for about 25-28 minutes until full readiness all vegetables. Add some fresh herbs to the pan and let the tomato borscht brew.

Serve the first course hot, pour into plates and decorate with fresh herbs, season with a portion of sour cream.

Option 5: Borsch with tomatoes and two types of cabbage

In borscht with tomatoes, for rich taste you can use fresh and sour white cabbage, and cook the broth on juicy meat ribs.

Ingredients:

• Pork ribs - 700 gr.;
• 325 gr. fresh white cabbage;
• 425 gr. not very salted sauerkraut;
• Small onion;
• Beets - 2 pcs.;
• Fresh tomatoes - 5 pcs.;
• Dry or fresh greens - to taste;
• Salt, black pepper, lavrushka;
• A little vegetable oil.

Step-by-step cooking recipe

Boil meat broth from pork ribs, after cutting them into portioned pieces. When cooking, be sure to remove the foam and add dry spices to the broth.

Fry the onions in a frying pan, cut the beets into thin slices and continue to fry, add the tomatoes. Once the ribs are fully cooked, add chopped fresh and sauerkraut, and vegetable frying.

Cook the borscht for about half an hour over low heat, before turning off the stove, add a little fresh herbs to the soup and, if desired, a small clove of garlic.

You can serve borscht with donuts or slices of fresh bread, fatty and thick sour cream, feathers of green onions.

First meal

Description

Borscht with tomatoes - the National dish Ukrainian cuisine, which pleasantly surprises taste, satiety and aroma. The dish turns out to be incredibly appetizing, and thanks to an illustrative recipe with step by step photos cooking will not seem too difficult. We will introduce you to classical technology cooking at home.

Advice! Beef can be taken from any part of the carcass. Tenderloin is great and can be boiled whole or prepared in small pieces right away.

So, we suggest that you stick to our simple step-by-step recipe, which is illustrated vivid photos... Thanks to such instructions, cooking will seem simple and affordable for every housewife. Follow the advice and you will succeed.

Condiments and spices can be used at your discretion. If desired, the proposed list can be expanded to take care of the piquancy and aroma of the finished borscht with tomatoes.

Good luck with your culinary experiments at home!

Ingredients

Steps

You need to start by cooking the broth. Wash the meat, cut in large pieces and put in a saucepan. Add bay leaves, black peppercorns, peeled and washed carrots (2 pieces) and one onion (washed but not peeled) there. Pour in four liters of water and put the pot on fire. Allow to simmer, skim and reduce heat to low. Continue cooking for two hours without the lid. During this time, the broth will acquire transparency and strength.



Preheat a skillet or saucepan and add the peeled, small sliced ​​tomatoes. After a couple of minutes, when the vegetables are juiced, add a couple of tablespoons of tomato paste. No oil needs to be added and the heat should be less than medium. You need to wait until the moisture evaporates and the fresh tomatoes and tomato paste turn into a homogeneous mass. You do not need to fry the ingredients, they should languish in their own juice. You can add a little salt and black pepper.



After that, peel, wash and dry the beets. It needs to be cut into thin strips. Moreover, the thinner the better. Grated beets cannot be used, as they will quickly drain out of juice, and the dish will not turn out so tasty. A pre-cooked vegetable is also undesirable to use.



When the beetroot strips are soft, pour some broth into the pan so that the mixture is covered with liquid. Leave the dressing to simmer under the covered lid. Stir occasionally and add broth as needed. Watch the dressing so that it does not boil, otherwise the beets will lose their hue.



Remove the vegetables and bay leaves from the broth; you don't need them, but you can process them and use them in other dishes. The meat should be taken out, cooled and cut into small pieces. Then put it back in the soup. Peel the remaining fresh onions, wash, dry and cut into thin strips. The carrots are peeled, washed, dried and cut into small strips. Sweet bell peppers (green or red - not essential) need to be washed, removed from seeds and stalks, dried and cut into cubes. Send all of these ingredients to the broth.



After fifteen minutes, you can wash and finely chop the cabbage. Send it to the borscht and cook until tender (make it soft or slightly crispy - whichever you prefer). Put a couple of pods of red hot pepper taste.



By this time, the dressing will acquire the required consistency. You can navigate by the beets, which should become soft. Take a sample for the ratio of sweet (swelled) and sour (tomatoes). Sour notes should prevail. If you feel more sweetness, you need to acidify the workpiece with vinegar and lemon juice... These ingredients are administered very carefully and in small quantities. When the desired flavor is achieved, stir in one tablespoon of minced or finely chopped garlic into the dressing.



Then add the dressing to the saucepan with the rest of the ingredients.



Bring the dish to a light boil, remove the sample for salt, add this ingredient if necessary. Then chop the herbs and add them to the tomato borscht.



After two or three minutes, you can remove the dish from the heat, cover and let it brew. Ideally, the food should be left until the next morning so that it is saturated with spices and seasonings, but you can take a sample after half an hour. Tomato borscht made in a simple way step by step recipe, it turns out incredibly tasty, aromatic and satisfying. Pour the first course into plates and serve. Bon Appetit!