Beet borscht

Description

Perfect for lunch. There are many ways to prepare borscht. It is commonly made with meat broth, preferably pork or beef. Alternatively, you can skip the broth altogether and cook it in water. The distinctive feature of borscht is its rich red color, which depends on the beets and the way they are prepared. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   Peel and wash the beets, then grate them on a coarse grater. Peel the carrots and onion; grate the carrots and finely chop the onion. Peel the potatoes and cut them into cubes, shred the cabbage. Cut the tomatoes into cubes.

2. 2

   Step 2

   Heat a skillet with vegetable oil, add the beets and carrots, then add the tomatoes. Pour in 2 tablespoons of water and squeeze in the juice of half a lemon; simmer for 15–20 minutes.

3. 3

   Step 3

   Pour water into a saucepan and bring it to a boil, then add the vegetables and season with salt.

4. 4

   Step 4

   Place the potatoes and cabbage in a pot and cook until the vegetables are tender.

5. 5

   Step 5

   Separately sauté the onion in a hot skillet until golden brown, then transfer it to a pot.

6. 6

   Step 6

   Season with salt and pepper to taste, add minced garlic, parsley, and bay leaf. Heat for a few more minutes, then turn off the heat.

7. 7

   Step 7

   Let the borscht steep for 15 minutes before serving, then portion into bowls, and garnish with sour cream and fresh herbs.