Beet borscht with wine
Description
The soup is easy and quick to prepare. Serve the flavorful borscht with sour cream or garlic mayonnaise. The alcohol from the added wine evaporates, leaving only its tangy taste and aroma. Thanks to the wine, the borscht retains its rich burgundy color. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Pre-bake the beet in foil. Peel the carrots, onion, and potatoes, then rinse them in water.
- 2
Step 2
Cut the potatoes into medium cubes and place them in a pot or cauldron. Add bay leaves and pour in hot water. Place the pot on the stove and boil for 15 minutes.
- 3
Step 3
Chop the onion into small cubes and grate the carrot on a fine grater. Heat vegetable oil in a skillet and sauté the vegetables for about 3-5 minutes until golden brown.
- 4
Step 4
Peel the baked beet and grate it on a fine grater. Do not discard the juice; add it to the borscht as well.
- 5
Step 5
Place the sautéed vegetables into the pot with the boiled potatoes.
- 6
Step 6
Add the grated beetroot and beet juice, salt. You can also add other seasonings and spices to taste.
- 7
Step 7
Cut the tomatoes into small cubes and the cabbage into strips. Add the chopped ingredients to a container and pour in the wine. The wine should not be sweet or semi-sweet; use a tart table wine. It will replace the need for vinegar and give the borscht a slight tang. Simmer for 5 minutes, then add peeled garlic cloves to the pot. Stir the borscht and turn off the heat.
- 8
Step 8
Pour the hot borscht into deep plates and serve hot. You can garnish it with chopped fresh herbs, sour cream, mayonnaise, and sliced salted pork fat.