The roots of culinary herbs are very healthy, aromatic, and tasty. Parsley root contains potassium, magnesium, calcium, sodium, which helps to saturate the body with useful minerals. Fennel has a positive effect on the digestive tract. Celery root helps cleanse and rejuvenate the body, and also acts as a general tonic. Also, this borsch with roots improves metabolism in the body and promotes weight loss.
Ukrainian borsch is a product in which you can combine the roots of culinary herbs with the main vegetable composition. The result is a wonderful dish that can be prepared both vegetarian and in meat broth. Let’s prepare a fragrant borsch with roots on lamb meat and bones.
Directions0/0 steps made
- Fill the ribs and meat of the lamb with cold water. Cook as long as possible, but 1.5 hours is enough. The longer the bones are boiled, the stronger the broth will be.
- Cut the potatoes into small pieces. Add to the broth.
- Cut the fennel, celery, and parsley roots into large strips. If the roots of the parsley, celery, and fennel had any herbs, cut them off and use them for serving. Fry the roots in vegetable oil for 10 minutes, cover the frying pan. Add the fried roots to the saucepan of broth when it’s done.
- After 10 minutes, add chopped cabbage there.
- Add salt and black pepper to taste.
- Cook for 15 minutes. Serve with sour cream, herbs.
How to cook fennel and parsley root:
Video by Clean & Delicious
Parsley Root — Staff Tips:
What does 4 oz. of parsley root look like? If you’re in the US I’m sure you’ve seen the huge bunches of parsley at the grocery store for a buck. That’ll give you 4 oz. of sprigs to work with. Make sure you pick it over before you throw it in the pot – there’s often wilty bits hiding in the middle, and I know you don’t want those in your soup. Remove the sprigs from the long stems and you’ll be good to go.
Parsley is all kinds of brilliant for us. Give your body a fantastically tasty tonic today!