Classic Homemade Borscht
Description
This is a recipe for classic homemade borscht. The dish turns out very aromatic thanks to the vegetables previously sautéed and fried, as well as the spices. There's nothing complicated in the preparation, and all ingredients are easily available. Traditionally, this borscht is served with sour cream and fresh herbs. Be sure to let the borscht steep before serving, allowing the vegetables to release their flavor and aroma and become even softer. Serve the soup hot.
Instructions
- 1
Step 1
1. Prepare broth using meat with bones. You can use pork, beef, or chicken. Soak the meat in water for 30 minutes beforehand, then cover with fresh water and bring to a boil over high heat. When the water begins to boil, skim off the foam and reduce the heat. Let the meat simmer for about 30 minutes.
- 2
Step 2
2. Peel and chop the vegetables. Add the soaked dried mushrooms and potatoes to the broth, and cook for 10 minutes.
- 3
Step 3
3. Next, add the carrots and cook for another 10 minutes. Add the cabbage.
- 4
Step 4
4. Grate the beet on a coarse grater, sprinkle with vinegar, and sauté in sunflower oil for 15 minutes until soft. Season with salt, add a little sugar, and transfer to a pot.
- 5
Step 5
5. Prepare the sauté. Fry the onion in sunflower oil until golden, then add the carrot. Add the mixture to the pot.
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Step 6
6. Simmer the tomatoes in a frying pan and add them to the pot. Add the spices: bay leaf, black peppercorns, and a garlic clove.
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Step 7
7. Let the borscht steep for 40 minutes. Serve with sour cream.