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Vegetable borscht, with loboda and larch

Vegetable borscht, with loboda and larch

If vegetables are used in the freezer (as I did), remove them in time, especially the peas, so that they thaw naturally.

Peel the roots (carrots, parsley and celery), wash, cut and boil with 3 l of water. When foam forms, it is collected and discarded. Fill with water, when necessary.

While the roots are boiling, wash the onions, cut them into small pieces and lightly fry them in enough oil and over low heat.

Wash the tomatoes, cut them into cubes and soften, over low heat, in the same pan with the hardened onions.

The vegetables (parsley, dill and larch) are chosen separately, washed and finely chopped.

Peel the potatoes, wash and cut into cubes.

Add the peas to the pot and after two boils add the diced potatoes.

Leave the ingredients to boil for another 2-3 boils, then add the chopped loboda and the borscht, for the last boil, together with the hardened vegetables.

Season with salt and pepper and if it is found, by checking / tasting, that all the vegetables are cooked, add: chopped parsley, dill and larch and then take the pot off the heat.

Put the lid on the pot and after 10 minutes of "rest", the borscht can be served, possibly with sour cream and hot polenta.


If you use vegetables from the freezer, remove them in time so that they thaw naturally.


Use pink potatoes, which do not break easily when boiling.


Do not fry the onion hard, so that it does not burn and become bitter. Heat it only lightly to soften it in enough oil and over low heat.


Pea and diced potatoes are added to the pot when the roots are almost cooked.


The borscht is added towards the end of the preparation, for the last boil.


The vegetables are added right at the end, when the pot is removed from the heat, so as not to lose its flavor.


Serve the borscht, after "resting" for at least 10 minutes, with the lid on the pot.


If you want, you can serve the borscht with hot polenta and cream.

1 carrot
1 potato
1 small dried onion
1 half bell pepper
1 half zucchini
1 handful of green peas
4 green bean pods
1 cup of vegetables
broth or a few finely chopped tomatoes
1 loboda connection

Put 1 liter of water in a larger pot. When it boils, gradually add the following vegetables, cut into cubes or larger pieces, as appropriate: carrots, potatoes, onions, bell peppers, green peas and green beans. Boil for 6-7 minutes, then taste the potatoes and peas to make sure they are all cooked.

Then add the zucchini, leave for another 3-4 minutes, then pour the broth or some finely chopped tomatoes and a bunch of loboda leaves, washed and cut.

Separately, boil a cup of greens in two cups of water. When cooked, pass through a sieve to remove the seeds and shells. This composition rich in vitamin C is added to the soup after I put the loboda.

He likes soup. If it is too sour, add water, if you want a larger amount, add greens or borscht. After 5 minutes, at the end, add the finely chopped fresh greens (dill, parsley, larch) and season with salt.

Turn off the heat immediately. If you want, at the end, with the fire closed, add a teaspoon of oil to the composition.

Video: drift larisa (January 2022).