Red Borscht

The famous red borscht is loved for its special aroma, amazing taste and rich color. The perfect combination of vegetables gives red borscht the individual taste that makes it one of the most famous soups in the world. The borscht is served in expensive restaurants and cooked at home. Whenever we have a chance to try borscht, we choose it.

Ingredients for 10 servings:

meat on the bone   800 grams

carrots                         2 pcs.

onion                           2 pcs.

small potatoes              6 pcs.

beet                     400 grams

white cabbage       250 grams

beans                    50 grams

tomato paste        140 grams

vegetable oil     3 tablespoons

laurel leaf         3 tablespoons

sugar               1 tablespoons

9% vinegar       1 tablespoons

black pepper    10 tablespoons

salt                  3 tablespoons

water                         2.5 liter

green onion               5 grams

dill greens                15 grams

parsley greens          15 grams

garlic                         3 cloves

sour cream to serve to taste

• In a pot put well washed meat and pour water.
• As soon as the broth begins to boil, you must remove the foam. Add the beans to the broth and simmer on low heat for 1.5 hours.

• Shred the cabbage into thin strips. Dice the potatoes. Grate beets on a coarse grater. Grate carrots on a coarse grater. Finely chop the onion.

• Heat a frying pan, add 2 tablespoons of vegetable oil and fry the onion for 1 minute. Then add the carrots and fry for another 2 minutes.
• Add the beets, 1 tsp. salt and 1 tbsp. vegetable oil to the frying pan and fry, stirring constantly, for 2 minutes. Add 1 tbsp sugar, tomato paste, 1 tbsp vinegar and 100 ml stock. Turn the heat down to a low simmer and simmer the beet with the lid on for 15 minutes.
• Take the meat out of the broth, separate it from the bones and cut into small cubes.
• Put potatoes in the broth and cook for 10 minutes.
• Then add 1 tsp. salt, pepper, bay leaf. Add the cabbage and cook for 10 minutes.
• Add the steamed vegetables, mix well. Cook the borscht with beets on low heat for 3 minutes.
• Add chopped green onions, crushed garlic, chopped parsley and dill greens to the borscht. Turn off the stove, cover the pot with a lid and leave the borscht for 15 minutes.
• Serve red borscht with sour cream.
• Bon appetit!