Borscht with ginger
Description
The soup is easy and quick to prepare. Serve the colorful borscht with sour cream or mayonnaise of any fat content, along with bread or garlic rolls. This first course turns out incredibly aromatic and delicious—everyone, including children, will definitely ask for seconds! Cook a larger portion right away. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the potatoes, rinse them, and cut into medium cubes. Place the cut potatoes into a saucepan, pour in warm water, and add bay leaves. Put the saucepan on the stove and bring to a boil, skimming off the foam. Boil the potatoes for about 10 minutes.
- 3
Step 3
Peel the remaining root vegetables, rinse in water, and cut into small cubes. If desired, grate the beets and carrots on a coarse grater. Sauté the vegetables in vegetable oil in a frying pan for about 5 minutes.
- 4
Step 4
Place the fried vegetable mixture into a pot with the boiled potatoes, mix, add salt, and sprinkle in the sugar. Simmer for another 5 minutes.
- 5
Step 5
Slice the white cabbage and add it to the pot. Immediately pour in the lemon juice, otherwise the cabbage will draw the color out of the borscht.
- 6
Step 6
Peel the ginger root, chop it into small cubes or grate it on a fine grater, and add it to the borscht.
- 7
Step 7
Add the washed and chopped greens: dill, parsley, etc., mix well, and simmer the borscht for another 1-2 minutes. Taste and adjust seasoning.
- 8
Step 8
Pour the soup into deep plates and serve with bread, unsweetened pastries, and sour cream.