Red borscht still needs to be cooked properly. It is believed that ideally it should turn out ruby or deep red.
But no matter how bright and tasty the borscht is, it is simply impossible to eat the same thing every day.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told how to make purple cream soup.
You will need:
- red cabbage - 400 g;
- potatoes - 4 pcs.;
- onion - 1 pc.;
- carrots - 1 pc.;
- water - 500 ml;
- vegetable oil - 2 tbsp;
- salt, spices - to taste.
How to cook
1. First of all, peel the potatoes, cut them, and cook them in boiling salted water.
2. Cut the red cabbage into thin strips and add after the potatoes for 15-20 minutes.
3. At this time, peel and chop the onion, grate the carrots and fry in vegetable oil in a preheated frying pan.
4. When the vegetables become golden, add spices (rosemary is recommended) and put into the pan with potatoes and cabbage.
5. Grind the prepared vegetables with a blender, bring the soup to a boil and serve. Enjoy!
Earlier we told you how experienced chefs prepare fish cutlets.
Expert: Julia Arkhipova
