Turnip Shchi
Description
Turnip borscht – the simplest recipe for Russian borscht. It differs from regular borscht only by the addition of rutabaga, turnip, and sauerkraut brine to the meat broth. Try preparing peasant-style turnip borscht with kvass. Preparation: Peel and chop the onion and parsley. Add to a frying pan with vegetable oil and sauté until cooked. Peel a garlic clove, mince it, and mash with salt. Peel the turnip and rutabaga, rinse under cold water, then cut into small pieces. In a large pot, bring kvass and sauerkraut brine to a boil. Add the turnip and rutabaga to the pot. Add the sautéed onion and parsley, along with the sauerkraut. Simmer the borscht until the vegetables become tender, about 30 minutes. Five minutes before completion, add the minced garlic. Divide the borscht among plates, sprinkle with chopped dill, and serve immediately. Pour into bowls and serve.