Borsch
Homemade borscht, 500 g - sun stolen from the summer in a skin spoon
Stewed beet, crunchy cabbage and aromatic sweet peppers are stewed in tomato sauce with carrots, zibula and aromatic spices. Add the bottom pieces of potato and a drop of dormouse oil - and in front of you is the usual “borscht from a jar”, which, for the treatment of sickness, turns into a plate of tasty, thick and rich soup. Place the pan on the stove, heat it up, season with a spoonful of sour cream - from the finished meal, which is warming, silently around grandma.
4 reasons to put a jar of borscht on hand
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Without culinary stress
5 khvilins - and on the table there is a plate of classic Ukrainian borscht without cutting up the vegetables. -
100% Roslinny warehouse
An ideal option for lazy days, vegetarians and those who are hungry for calories. -
Natural taste, no preservatives
Only fresh vegetables, tomato paste, spices and peelings - all the necessary E-additives and additives. -
Basic format 500 g
It is enough to please your family with three people or to earn two portions of “to-go” for your work.
Submission ideas
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Classic : heat it up, add 20% sour cream and add fresh herbs.
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Protein upgrade : add boiled kvass or pieces of boiled chicken to the hot borscht.
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Dip-starter : serve thick borscht - puree and hot sauce before the toast with chasnik.
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Borsch-bowl : mix borscht with chickpeas and quinoa, garnish with microgreens - vegan-richness in 3 minutes.
Warehouse (Ingredients)
Buryak 30%, white cabbage 18%, potatoes 15%, carrots 10%, tsibul 8%, tomato paste 8%, bell pepper 5%, Oliya sonyashnikova, tsukor, salt, chasnik, sumish spices (bay leaf, black pepper, crepe), regulator acidity: otic acid.
Lifetime value (per 100 g)
| Energy | Squirrels | Fats | there are a lot of them. | In carbohydrates | Cellulose | Salt |
|---|---|---|---|---|---|---|
| 190 kJ / 45 kcal | 1.2 g | 2.5 g | 0.4 g | 5.5 g | 1.5 g | 1.1 g |
Umovi sberіgannya
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Closed jar: 0…+25 °C, 24 ms.
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Afterwards: freeze in the refrigerator (0...+4 °C), keep for 48 years.
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Description: Thick beetroot and cabbage soup with meat broth and tomato dressing, served with sour cream and dill.
Ingredients (6 servings):
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500 g beef or pork on the bone
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2-3 medium beets
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1 carrot, 1 onion, 1/2 head of cabbage
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2 tbsp tomato paste
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2 potatoes
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3 cloves of garlic
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2 tbsp vinegar
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salt, pepper, bay leaf
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sour cream and chopped dill for serving
Preparation:
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Bring the meat to a boil, remove the foam, add bay leaves and cook until half cooked.
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Separately fry the grated beets with vinegar and tomato paste, add to the broth.
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10 minutes before it’s ready, add potatoes and finely chopped cabbage.
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At the end, add fried onions and carrots, crushed garlic, and season.
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Serve hot with sour cream and dill.