Borscht according to GOST
Description
The soup is easy and quick to prepare. It is said that borscht always tastes better on the second or third day, after it has rested and the flavors have melded. This dish is best served hot with garlic, cold sliced bacon, sour cream or mayonnaise, and Borodinsky or rye bread.
Instructions
- 1
Step 1
Prepare the listed ingredients, peel the root vegetables, rinse them in water. Remove the outer leaves from the cabbage.
- 2
Step 2
Wash the potatoes, cut them into medium cubes, place in a pot, and add bay leaves and salt.
- 3
Step 3
Pour the broth and warm water into a container, place the pot on the stove and bring its contents to a boil, skim off the foam and simmer for 15 minutes.
- 4
Step 4
Meanwhile, grate the carrot on a grater with large holes, and finely dice the onion. Sauté the vegetables in a skillet with 1 tbsp of vegetable oil until soft.
- 5
Step 5
Then grate the beet on a coarse grater and sauté it in sunflower oil in a frying pan, adding sugar, tomato paste, and 6% vinegar.
- 6
Step 6
Add the carrot-onion sauté to the pot with the broth and potatoes, and mix well.
- 7
Step 7
Cut the cabbage into wide strips and add to the pot, boil for the first 5 minutes.
- 8
Step 8
Add the beet mixture there as well and cook the borscht for another 5 minutes.
- 9
Step 9
Lastly, add the washed and chopped dill or parsley, and a pressed garlic clove previously peeled, into the container. Simmer the dish over moderate heat for about 1-2 minutes.
- 10
Step 10
Pour the borscht into deep plates, add sour cream and chopped green onions, and serve with rye or black bread.