Borscht Soup
Cuisine: Azerbaijan
İngredients
2 medium size beets (peeled and grated)
Half kilo medium cabbage (finely chopped)
2 cloves of garlic
1 bunch of parsley (finely chopped)
1 medium size potato
1 large carrot (cleaned and grated)
2 medium size onions
2 bay leaves
2 medium size tomatoes
1 teaspoon of chili paste
1 teaspoon tomato paste
1 liter of broth
Preparation
1-) Add the diced potatoes to the broth and start boiling.
2-) When the potatoes are a little boiled, add the finely chopped cabbage, bay leaf and half of the parsley.
3-) Bring them all to a boil over low heat.
4-) In another large saucepan, fry the finely chopped onion in olive oil until lightly browned.
5-) Add tomato and pepper paste and mix until fragrant.
6-) Add grated or finely chopped tomatoes on it.
7-) When the tomatoes boil, add the grated beets and carrots to the pot and cook for five minutes.
8 – ) If the boiled cabbage mixture is cooked on the other side, add it to the beetroot mixture and boil it all together for a few minutes.
9-) After turning off the heat, add the crushed garlic and the remaining half a bunch of parsley.
10-) Do not forget to remove the bay leaf before serving.
Note: You can prepare the broth at home by taking a neck / bone and boiling it with onions, carrots, potatoes, garlic and parsley.
You can use your meat broth, which you will prepare weekly, in other dishes. It’s not their custom, but celery goes well with the soup.
And of course, butter is used in the original soup. The choice is yours.
Again, of course, you can add indispensable things such as red pepper flakes to decorate.
