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Classic Borscht
Soups

Classic Borscht

35 min4 serv.20 февр. 2026 г.

Description

A hearty first course. Cook borscht for lunch, and make plenty. The borscht will be even more delicious the next day. Ladle into bowls and serve.

Instructions

  1. 1

    Step 1

    Step 1

    Borscht is a soup. It is prepared on broth or water, but always with a large amount of vegetables. So, peel the carrot and grate it on a grater. The onion should be finely diced.

  2. 2

    Step 2

    Step 2

    Shred the white cabbage into strips.

  3. 3

    Step 3

    Step 3

    Peel the potatoes and cut them into small cubes of equal size.

  4. 4

    Step 4

    Step 4

    Place the potatoes in a pot. Pour in the strained broth. Bring to a boil and cook.

  5. 5

    Step 5

    Step 5

    Sauté the onion in vegetable oil. Add the carrot. Cook over medium heat until soft.

  6. 6

    Step 6

    Step 6

    Peel the beet. Grate on a grater.

  7. 7

    Step 7

    Step 7

    Add cabbage to the boiling potatoes. Continue cooking.

  8. 8

    Step 8

    Step 8

    Add the chopped bell pepper and beetroot to the sauté. Simmer over low heat, stirring.

  9. 9

    Step 9

    Step 9

    Add tomato paste. Simmer everything together. If necessary, add a little broth to the sauté.

  10. 10

    Step 10

    Step 10

    When the cabbage becomes softer, add the sautéed mixture to the borscht. Mix well. Cook until the vegetables are done. Add the bay leaf at the very end. One minute before turning off the heat, mince the garlic and add it to the borscht.

  11. 11

    Step 11

    Step 11

    Let the borscht steep and serve it at the table.