- Beet1 Piece(s)
- Cabbage200 Gram(s)White cabbage
- Carrot1 Piece(s)
- Onion1 Piece(s)
- Tomato Paste1-2 Tablespoon(s)
- Bulgarian Pepper1/2 Piece(s)(optional)
- Vegetable Oil30 Milliliter(s)
- Vinegar1 Teaspoon(s)
- Bay1 Leaf
- PepperAs neededto taste
- Sugar1 Teaspoon(s)Optional
- SaltAs neededto taste
- Meat broth2-3 Liter(s)Meat broth or water
- Sour creamAs neededSour cream (to serve) to taste
- GreensAs neededGreens (for serving)
What is the the advantage of the Russian borscht soup? I read that it is boiled without potatoes. Borscht can be prepared on meat broth, and lean. So let’s start the tutorial.
Peel and cook beets
Peel and cook beets separately in water. You can add a little vinegar.
Cut the boiled beets into strips (preferably) or grate.
Heat the pan, pour vegetable oil, heat. Put beets, tomato paste in a pan, add vinegar and simmer, stirring, for 2-3 minutes.
Peel onions, carrots. Dice the onion. Grate the carrots.
Sweet pepper (if used) cut into strips.
Cooking Russian borscht
Boil the broth or water. Put cabbage and sweet pepper in a pot with boiling broth or water.
Heat vegetable oil in a pan. Fry the onions and carrots, stirring over medium heat for 5-7 minutes.
For more stew recipes click here.
In a pan with cabbage add beets and carrots with onions. Add salt, pepper, sugar and bay leaf. Darken the borscht under the lid for another 5-10 minutes over low heat.
It is advisable to leave for half an hour.
Serve borscht with sour cream and fresh herbs.
And I like to eat Russian borscht with Ukrainian bacon and garlic.