Borscht Red: Culinary Symphony of Flavors from Poland
Real red borscht is the essence of Polish cuisine - full of flavor, aroma and color that catches the eye of anyone who passes by the pot. It is not only a popular Christmas Eve soup, but also an irreplaceable element of the Polish menu every day. Red borscht is a soup that almost every Pole knows and likes. The rich taste of beets, well balanced by the addition of spices, gives it a characteristic, slightly sour taste that is unmatched in other soups. This soup is a true jewel of Polish cuisine, which is not only tasty but also healthy, thanks to the content of vitamins and minerals in beets.
- 1 kg of beets (2.2 lbs )
- 2 carrots (approx. 200g - 7oz)
- 1 parsley (approx. 200g - 7oz)
- 1 onion (approx. 150g - 5.3oz)
- 2 cloves of garlic
- 3 bay leaves
- 5 grains of allspice
- Salt and pepper to taste
- Juice of one lemon
- 1.5 liters of water (50 fl oz)
- Beets, carrots and parsley are thoroughly washed and peeled. Cut all vegetables into small pieces.
- Chop the onion and garlic.
- In a large pot over medium heat, sauté the onion and garlic in a little oil until translucent.
- Add beets, carrots, parsley, bay leaves and allspice. We mix.
- Pour the vegetables with water and simmer for about 1.5 hours.
- After this time, blend the soup until smooth. Season with salt, pepper and lemon juice. We cook for another 15 minutes.
- Before serving, the borscht can be strained to remove any remaining spices.
Preparation time: 30 min
Cooking time: 1 h30 min
Macro nutrients per 100 grams
Calories: 33.36 kcal
Carbohydrate: 3.37 g
Protein: 1.37 g
Fat: 1.6 g
And short story about LEET DIET
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