Red Borsch with Cherries and Nuts
by Editorial Staff
Cherries give this unusual borsch a light sourness, walnuts complement its taste.
Cook: 40 mins
Servings: 8
Ingredients
- White cabbage – 250 g
- Walnuts – 20 g
- Cherries – 50 g
- Beets – 1 pc.
- Potatoes – 3-4 pcs.
- Bulb onions – 1 pc.
- Carrots – 1 pc.
- Garlic – 2 cloves
- Tomato paste – 2 tbsp
- Vegetable oil – 2 tbsp
- Salt – 1 teaspoon
- Ground black pepper – to taste
- Fresh dill (for serving) – to taste
- Water – 1.5 l
Directions
- Prepare all ingredients. Cherries can be taken both fresh and frozen. Remove pits from cherries. Peel vegetables.
- Heat vegetable oil in a skillet. Cut the onions into small cubes and fry for 5-7 minutes over medium heat until transparent.
- Cut carrots and beets into thin cubes.
- Add beets to the onions in the pan, stir and fry for 5 minutes.
- Add the carrots to the skillet, stir and fry for another 5 minutes. Add the pitted cherries.
- Chop the walnuts with a knife and add to the pan. Stir. Add tomato paste and 1-2 tbsp of water. Stir, cover, and simmer over low heat for 10 minutes. Then remove the skillet from heat.
- Cut the potatoes into small cubes. Pour 1.5 liters of water into a saucepan and bring to a boil. Place the sliced potatoes and cook for 10 minutes.
- Chop the cabbage finely with a knife. Place the cabbage in a saucepan with the potatoes and cook for another 10 minutes.
- Add the contents of the pan, bay leaf to the saucepan, and cook for 2-3 minutes.
- Chop the garlic on a fine grater and add to the saucepan. Season with salt, add black pepper and turn off the heat. Leave the borscht to infuse under the lid for 10-15 minutes.
- Chop the dill greens. Pour borscht into a serving plate and add chopped dill. Serve with brown bread if desired.
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