Borsch with baked beets

The success of borscht - tasty and fatty sour cream With the word "borsch" instantly there are associations with a rich soup of cabbage and beets. There are other ingredients in it, which we will not list. Borsch can be without potatoes, without carrots and even without cabbage, but it is impossible to imagine it without beets. Beetroot - borscht queen. And today we offer you to cook this dish with baked beets. Baking is the most natural and natural way of cooking products, allowing you to store the maximum amount of useful substances in them. When cooking, almost all vitamins are destroyed, and since it takes a very long time to cook beets until soft, they practically do not remain in it. Also, to prepare borsch from baked beets, you should not use a microwave oven. Oven - this is our most important assistant. Despite the fact that this borsch is cooked without meat, it turns out to be very satisfying, especially if you submit it with sour cream and garlic croutons. And in the hot season, borscht of baked beets can be eaten cold: it will satiate, and cheer, and quench the thirst. If you use a young beetroot, then its baking time should be slightly reduced.

The success of borscht - tasty and fatty sour cream With the word "borsch" instantly there are associations with a rich soup of cabbage and beets. There are other ingredients in it, which we will not list. Borsch can be without potatoes, without carrots and even without cabbage, but it is impossible to imagine it without beets. Beetroot - borscht queen. And today we offer you to cook this dish with baked beets. Baking is the most natural and natural way of cooking products, allowing you to store the maximum amount of useful substances in them. When cooking, almost all vitamins are destroyed, and since it takes a very long time to cook beets until soft, they practically do not remain in it. Also, to prepare borsch from baked beets, you should not use a microwave oven. Oven - this is our most important assistant. Despite the fact that this borsch is cooked without meat, it turns out to be very satisfying, especially if you submit it with sour cream and garlic croutons. And in the hot season, borscht of baked beets can be eaten cold: it will satiate, and cheer, and quench the thirst. If you use a young beetroot, then its baking time should be slightly reduced.

Ingredients:

• Beetroot 5 pcs.
• Celery stems 3 pcs.
• Onions 1 pc.
• Green onions 1 bunch
• Lemon juice 2 tsp.
• Pepper fragrant 6 pcs.
• Fresh dill 1 bunch
• Pepper black ground 1 pinch
• Salt 2 pinch
• Sour cream 100 g

Instructions

• Step 1 The indicated volume of products goes to 1 liter of water. Sour cream is used as a dressing, it should be fatty and not sour, for broth you need 5-6 beets, onions, greens and stalks of celery.
• Step 2 Stem celery, onions and a white portion of green onion to wash and cut.
• Step 3 Pour the vegetables 1 liter of cold water, add the scented pepper, bring to a boil and cook for 45-55 minutes over low heat.
• Step 4 The beetroot is well washed, peeled and cut into plates 3-5 mm thick.
• Step 5 Put on a baking tray and sprinkle with black pepper and salt.
• Step 6 Bake for 25-35 minutes, the beets should become soft.
• Step 7 Cut the beets into strips.
• Step 8 A bunch of dill is well washed, drained and finely chopped.
• Step 9 Add the dill, salt and black ground pepper to the prepared broth to taste.
• Step 10 Then add the beets, bring to a boil and remove from heat. Serve with sour cream.