Hi Steemit!
I liked to add celery to soups. Borsch, solyanka, soup ... It's getting better with him. And in Europe it is generally added to cream-soup of champignons. If the proportion is observed, the taste is much more interesting.
Celery is very useful. My grandmother generally considers him to be the most useful vegetable. It contains a lot of vitamin C, which is especially important with the onset of cold weather.
By the way, I advise everyone to take note - the addition of a small amount of spices in borsch, such as ginger, garlic and pepper, gives a powerful impetus to the immune system. The body begins to develop immunity and actively prepare for cold weather. The result is an ideal autumn dish.
Ingredients:
Pork 500grams (you can take any other meat)
Carrots 1 piece (large)
Onion 1piece (large)
Beet 1 piece (the size of a large onion)
Potatoes 4 -5 pieces
Bulgarian pepper 2 pieces (small)
Cabbage 300grams
Celery 1 stalk
Ginger (fresh) 1 tsp.
Lemon 3-4 circles
Garlic 3-4 cloves
Tomato paste 3 tbsp.
Bitter pepper
Greenery
Mixture of peppers
In a five-liter saucepan pour clean water and put on fire.
We will wash the meat, cut into small portions and put it in a pot of water.
The appeared foam is removed. Cook our meat after boiling for about 40 minutes over medium heat.
While cooking meat, we make roast for borsch. Cut the onion and fry it until lightly golden. On the large grater there are three carrots and beets. Add them to the onions and fry all together for 7-10 minutes.
Tomato paste is bred in 1/2 cup of water and poured into vegetables. On slow fire, bring the frying to the ready, about 10 minutes.
After 40 minutes, as broth is boiled, add the Bulgarian pepper. Cook it until soft and take it out. And put the lemon in the broth.
And while we are engaged in potatoes. We'll clean it and cut it into cubes.
With the chilled pepper we remove the peel and mash it with a fork, turning it into mashed potatoes.
Add the potatoes and pepper to the broth, and cook until the potatoes are ready.
On a large grater, we rub the stalk of celery, and on the shallow root of ginger. And after our potatoes are cooked, add them to the broth. We cook for 5 minutes.
Shinch cabbage and chop garlic.
By the way, an additional bonus - celery contains no more than 20 kcal per 100 grams and helps to improve digestion due to the unique ratio of potassium, iron, phosphorus, vitamins A, K, B6 and fiber. So in combination with ginger and hot pepper, borsch becomes a dietary and a very useful dish. And what a rich and fragrant it turns out to be!
After our broth has been boiled together with ginger and celery, add to it zazharku.Varim after boiling, 5 minutes.
Add cabbage, garlic and a little bitter pepper. Varim, after boiling, 5-7 minutes.
Add the chopped greens, salt and pepper.
Turn off the fire. And let our borscht stand 30 minutes!
Bon Appetit!!