How to cook vegetarian borsch?
Having somehow tasted on a visit vegetarian borsch, I found, as without meat component this soup impresses with the rich palette of taste. And now during a post I prepare this type of borsch very often, on joy of all family.
borsch will be necessary for you:
the white cabbage (chopped by thin straws) – 250 g
the Beet (grated) – 250 g
Potatoes (cut on small slices) – 3-4 large tubers
Carrots – 1 piece
Onion – 1 bulb
parsley Greens – to taste
Tomato paste – 1-2 tablespoons
Salt, pepper – to taste
Sugar – 1/2 tsps
wheat flour – 1 tablespoon
Water – 1l-1l200ml
Vegetable oil – for frying
the Way of preparation:
Cut more small onions and fry it till golden color in well warmed oil. Having brought onions to the necessary state, add to it and the carrots grated on a small grater. Let all to be fried till appetizing golden and red color then pour slightly in waters and stew vegetables.
In other frying pan slightly fry the beet filled with tomato paste and then its pripustita in water before mitigation. After that it is possible to unite beet with onions and carrots that they became impregnated with taste from each other better.
Now, boil water and put in it cabbage and potatoes. When potatoes are almost ready, enter all subfrying into structure of soup, salt, pepper, you posakharit and also add the flour divorced in warm water which needs previously to be fried slightly on a dry frying pan till light brown color. Having sent to
all ingredients to a pan, reduce fire and leave soup to cook to full readiness of potatoes. Usually on it 7-10 minutes are required. strew
When giving on a table every portion with small cut fresh parsley.