Borscht al dente
A source of fiber, vitamins, and antioxidants, this borscht supports digestive health and strengthens the immune system. Its vibrant taste and aroma make it perfect for a cozy lunch or dinner.
Borscht al dente is a light vegetable borscht without meat, where the vegetables remain slightly firm. Beetroot, cabbage, zucchini, cauliflower, and a bit of pumpkin provide a rich flavor, while apple cider vinegar preserves the bright color and acidity.
Dice the onion (20 g), zucchini (50 g), and cauliflower (50 g). Shred the white cabbage (170 g).
Grate the beetroot (150 g), carrot (45 g), and pumpkin (45 g) on a coarse grater. Finely chop the garlic (5 g) and dill (10 g).
Boil water (750 g). Add the onion, zucchini, cauliflower, white cabbage, beetroot, carrot, pumpkin, bay leaf (1 g), apple cider vinegar (25-50 g), garlic powder (2 g), black pepper (1 g), and salt (5 g).
After boiling again, cook for 5-7 minutes so that the vegetables remain al dente.
Turn off the heat. Add fresh garlic and dill to the hot borscht, stir, and serve.
If you have any questions about the recipe "Borscht al dente", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
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