Beetroot Borscht with Roasted Beets
Description
Aromatic and hearty borscht is served with sour cream, mayonnaise of any fat content, and chopped fresh herbs. Don't forget the garlic bread rolls or other non-sweet baked goods. Remember, borscht tastes best the second day. Serve the soup hot.
Instructions
- 1
Step 1
Prepare the listed ingredients. Bake the beet in advance in the oven for about 20-30 minutes at 180 degrees. Peel and rinse the remaining vegetables.
- 2
Step 2
Peel and rinse the potatoes, then cut them into medium cubes and place them in a saucepan. Pour in hot water, add bay leaves, and set the saucepan on the stove. Boil for about 15 minutes.
- 3
Step 3
Peel the baked beet, rinse it, and grate on a grater with small holes.
- 4
Step 4
Grate the carrots and finely dice the onions. Place the grated carrots and diced onions, along with half of the beets, into a frying pan with vegetable oil. Reserve the other half of the beets to add at the very end of cooking. Add tomato paste to the pan and sauté everything for 2–4 minutes.
- 5
Step 5
Place the sautéed mixture into the container with the boiled potatoes, add salt. If desired, you can add a little 6% vinegar or lemon juice and sugar.
- 6
Step 6
Cut the cabbage into strips and place it in a pot. Boil the borscht for about 5-8 minutes.
- 7
Step 7
Since cabbage often absorbs the color, this is exactly when the remaining portion of the grated beet comes in handy. Add it together with chopped dill and pressed garlic cloves, simmer the borscht for another 2 minutes, then turn off the heat.
- 8
Step 8
Let the borscht steep under the lid for about 5 minutes.
- 9
Step 9
Then pour the hot dish into plates and serve with sour cream.