Red borscht with beetroot
Description
Perfect for lunch. Borscht can be prepared on meat broth, vegetable broth, or simply water. Any meat works well: beef, pork, or chicken. It's best to choose fattier cuts to achieve a rich, flavorful broth. Even if you make a vegetarian borscht, the dish will still be very delicious. Serve borscht hot with sour cream, fresh herbs, garlic, bacon, and bread. Serve with herbs and sour cream.
Instructions
- 1
Step 1
1. Pour water (broth) into a saucepan and place over heat, bring to a boil. Meanwhile, wash and shred the cabbage. Add it after the water boils, along with the bay leaf, and cook for 20 minutes.
- 2
Step 2
2. Peel the onion and carrot, dice the onion into cubes, and slice the carrot into thin rounds. Heat a frying pan with vegetable oil and add the vegetables, sautéing them for 5-7 minutes.
- 3
Step 3
3. Peel the beet and wash it, then slice it.
- 4
Step 4
4. Place the beetroot into the pan with the onion and carrots, add tomato paste and tomato sauce, season with salt to taste, pour in 1-2 cups of water from the cabbage pot, and simmer for 10-15 minutes.
- 5
Step 5
5. Peel the potatoes and cut them into small pieces, drain the water from the canned beans.
- 6
Step 6
6. Add the skillet contents, potatoes, and beans to the pot; simmer for about half an hour after boiling, covered. Season with salt to taste and minced garlic cloves pressed through a garlic press.
- 7
Step 7
7. Serve the borscht immediately after cooking with sour cream and fresh chopped herbs.