Summer Borscht with Cauliflower
Soups • Ukrainian
Description
Summer Borscht with Cauliflower
Ingredients
- Ground meat 20 oz
- Yellow Beets 4 pieces
- Onion 1 head
- Carrot 1 piece
- Cauliflower 20 oz
- Salad Potatoes 10 oz
- Salt to taste
- Ground Black Pepper to taste
- Olive Oil 0 fl oz
- Bay leaf 3 pieces
- Herbs 1 bunch
- Minced garlic 3 cloves
Step-by-Step Guide
Step 1
First, form the meatballs and start boiling the broth with them.
Step 2
Sauté the vegetables. Everything except the cauliflower. For this, prepare a sauté of grated carrot and finely chopped onion in a pan. Finely chop the beet greens.
Step 3
Grate the beetroot on a coarse grater. Add the greens and beets to the sautéed carrots and onions. Cover the pan and simmer the vegetables without adding water (to help the beets release juice, you can lightly salt them).
Step 4
Once the secondary broth with meatballs has come to a boil, add the diced potatoes. While the broth with potatoes is heating, prepare the cauliflower by finely chopping the florets. Add them to the boiling broth.
Step 5
When the potatoes and cauliflower are cooked, add the sautéed vegetables, bay leaves, salt, and a little pepper. Bring the summer borscht with cauliflower to a boil and remove from heat. Add the herbs and minced garlic. Let it steep for about 5 minutes.
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