Borscht with tomatoes
Description
Hearty and aromatic soup. Serve the colorful borscht with tomatoes with sour cream or mayonnaise of any fat content, garlic pampushky, and other non-sweet baked goods. Remember, on the second day the soup becomes even tastier, and its aroma even richer! If desired, while cooking, you can crush a clove of garlic into the pot just before turning off the heat. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients.
- 2
Step 2
Peel the potatoes, rinse them in water, and cut into medium cubes. Transfer the cut potatoes to a saucepan, add bay leaves and salt, pour in hot water, and place the pot on the stove. Boil the potatoes for about 10 minutes, skimming off the foam.
- 3
Step 3
Grate the peeled and washed beet and carrot on a fine grater.
- 4
Step 4
Peel the onion, rinse it in water, and chop it into small cubes. Heat vegetable oil in a skillet and sauté the onion until golden brown for about 2–3 minutes.
- 5
Step 5
Add the sliced beets and carrots, sauté for about 3-4 minutes, stirring occasionally.
- 6
Step 6
Add the sautéed vegetables to the pot and gently mix everything. Pour in the vinegar, add the sugar.
- 7
Step 7
Cut the cabbage into strips and add it to the pot. Thanks to the vinegar, the cabbage will not absorb the borscht's color.
- 8
Step 8
Immediately after adding the cabbage, add the tomatoes to the pot, previously washed and cut into cubes. If you don't like the skin, scald the tomatoes with boiling water beforehand and remove it. Boil the borscht for another 5–6 minutes.
- 9
Step 9
Rinse and chop the dill, add it to the pot, boil for 1-2 minutes, and taste the dish. Adjust seasoning if necessary.
- 10
Step 10
Pour the hot tomato borscht into bowls and serve with bread, garlic, pampushky, and sour cream.