Cooking Borscht • Borscht with Brussel Sprouts
Shred or coarsely chop the beetroot, carrots and onions. Heat oil on a skillet, place shredded vegetables there and cook on medium heat for 10-15 minutes…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingborscht.com.
Ingredients
- Water – 6 cups
- Beetroot – 8 oz
- Brussel sprouts – 16 oz
- 2-3 medium potatoes
- 1 carrot
- 1 yellow onion
- Tomato puree – 3 tablespoons
- Vegetable oil – 3 tablespoons
- Butter – 1 tablespoon
- A pinch of ground black pepper
- Chopped dill and parsley
- Salt – to taste
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