Borscht on beet kvass
Description
Hot borscht can be served for lunch, calling your family to the table. Add sour cream or garlic sauce to taste, but directly in each person's bowl! Borscht is especially delicious with black bread, bacon, and green onions. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Prepare the listed ingredients. Peel the beets, carrots, onion, and potatoes, then rinse them under water.
- 2
Step 2
Cut the potatoes into medium cubes, and finely chop the onion and carrots. Fry in vegetable oil in a cauldron or a non-stick pot for about 6-8 minutes.
- 3
Step 3
Grate the beet and set aside one-third of it, adding it almost at the end of cooking. Place the remaining grated beet in a pot, pour in water, add salt and bay leaves, and boil for about 15 minutes.
- 4
Step 4
Then slice the cabbage into thin strips and cut the tomatoes into cubes, but don't forget to remove the green cores from them. Add to the container and pour in the beet kvass. Simmer for another 5 minutes.
- 5
Step 5
Then add the remaining sliced beets, which will help give the borscht an appetizing burgundy color. Press the peeled garlic cloves into the soup and cook for another 3-4 minutes. Cover the pot with a lid and turn off the heat. Add the chopped fresh herbs. Let the borscht steep for another 10 minutes.
- 6
Step 6
Pour the hot borscht into bowls and serve with sliced meat or sausage products.