Russian Borscht
by Editorial Staff
What is the difference between Russian borscht? I read that it is cooked without potatoes. In addition, cabbage is placed less than in Ukrainian borscht, and fat is not added. Borscht can be cooked in meat broth or lean.
Cook: 1 hour
Servings: 8
Ingredients
- Beets – 1 pc.
- White cabbage – 200 g
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Tomato paste – 1-2 tbsp
- Bulgarian pepper (optional) – 0.5 pcs.
- Vegetable oil – 30 g
- Vinegar 3% – 8 g
- Bay leaf – 1 pc.
- Pepper to taste
- Sugar (optional) – 1 teaspoon
- Salt to taste
- Meat broth or water – 2-3 l
- Sour cream (for serving) – to taste
- Greens (for serving) – to taste
Directions
- Peel and boil the beets separately in water. You can add some vinegar. Cut the boiled beets into strips (preferably) or grate. Preheat a frying pan, pour in vegetable oil, reheat. Put beets, tomato paste in a frying pan, add vinegar, and simmer, stirring occasionally, for 2-3 minutes.
- Chop the cabbage. Peel onions, carrots. Dice the onion. Grate the carrots. Cut bell peppers (if used) into strips.
- Boil broth or water. Put the cabbage and bell peppers in a saucepan with boiling broth or water.
- Heat vegetable oil in a frying pan. Fry the onions and carrots, stirring occasionally, over medium heat for 5-7 minutes.
- Add beets and carrots with onions to a saucepan with cabbage. Season with salt, pepper, sugar, and bay leaves. Darken the borscht under the lid for another 5-10 minutes over low heat. It is advisable to leave it to infuse for half an hour.
- Serve borsch with sour cream and fresh herbs.
Enjoy your meal!
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