Aubergine Borshch

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Great card from Russia! Thanks Anna!

If you’d like to cook this borshch:

so it goes on:

Scald the tomatoes, peel, finely chop them, pour a little water and stew on a small fire until you have a homogenous mass. Rub the mass through a sieve and boil it again until the sauce thickens. Cut the beetroot into thin slices, warm it on oil, add tomato pulp, pour a little waterand stew until doneness. Put sliced potatoes and aubergines into the broth, bring it to a boil, add shredded cabbage and paprika, cook for 15-20 minutes. Add stewed cabbage, brownes onion and carrots, pepper, bay leaf and cook for another 5-7 minutes. When serving, fill the soup with sour cream, sprinkle with chopped herbs.



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