Borscht recipe, resolves #36

soups/lean-borscht.md

@@ -0,0 +1,40 @@
+# Lean borscht (vegan)
+
+
+## Ingredients
+
+- **2 liters** of **water**
+- **3-4 potatoes**
+- **2 beets**, raw
+- **1 onion**
+- **200 g of sauerkraut** (with brine)
+- **½ carrot**
+- **½ bell pepper**
+- **1-2 tbsp. honey**
+- **2 tbsp. tomato paste (or purée)**
+- **salt and pepper** to taste
+
+## Instructions
+
+1. **Boil the vegetables:**
+   - Clean and cut the beets in half. Add to a pot with water and boil for 40 minutes until ready. After that, add half of the onion and continue boiling.
+   - Cut 3-4 potatoes into cubes and half a carrot into strips. Add them to the pot with beets.
+
+2. **Sauté the vegetables:**
+   - Dice half of the bell pepper and the other half of the onion. Fry for 3-5 minutes with a small amount of vegetable oil.
+   - Add 2 tbsp. of tomato paste and stew for another 2-3 minutes.
+
+3. **Combine the vegetables:**
+   - Fish out the boiled beets, let them cool, cut them arbitrarily and send back into the broth.
+   - Add the sauteed vegetables to the broth.
+
+4. **Refine the taste:**
+   - When all the vegetables are cooked, add sauerkraut with 200 g of brine into the broth. Let boil for 2-3 minutes and add salt, pepper and 1-2 tbsp. of honey.
+
+5. **Finish up:**
+   - Turn off the heat and leave the finished borscht to infuse for 15-20 minutes.
+   - Alternatively, place it in the oven at 180 degrees for the same time.
+   - Optionally, put it in the fridge to serve it the next day. Grandma says it's richer that way! 
+
+**Serving suggestion:**
+   - Grill some bread to form crust, take a cleaned clove of garlic, and scratch the crust with the garlic. You can either rub just the edges for some fine aroma, or use all the top surface as a grating for rich garlic taste.