Borsht
Ingredients
- 1 beet - small- medium
- 1/2 onion 🧅
- 1 carrot 🥕
- 1/2 medium cabbage
- 4 medium potatoes 🥔
- 1 sweet red pepper (bell pepper)
- 3 garlic cloves 🧄
- 1-2 bay leaves
- 150 g tomato paste
- pot - 3L
- sunflower oil - refined (this is the best option, try to find it in your grocery store)
- salt
Preparations:
- Peel and cut the potatoes into medium cubes.
- Cut the cabbage into thin strips.
- peel the garlic cloves.
- cut a bell pepper into 1/4 and remove seeds.
Starting with the soup base:
- peel the beet and carrot. And using a box grater, grate them (carrot on the fine side, beet on the coarse).
- peel and dice the onion to medium cubes.
- put a bit of oil on a skillet and on medium heat sauté the onion until golden. Lower the heat and add the carrot, sauté for a couple of minutes. Set aside
- put a bit of oil in a big pot and on low heat sauté the grated beet for 5-7 minutes.
Before:
After
- pour water over the beets (a bit more than 1/2 a pot), turn the heat up and bring to a boil.
After it reaches boiling, simmer for 5 minutes.
- Salt to flavor and add the bay leaf.
- add the potatoes and bring to a boil. Once boiled reduce the heat and cook the potatoes until they are cooked 1/2 way through. Check with a knife.
- add the tomato paste and mix well. check for salt.
- Add cabbage, bell pepper, garlic cloves and the fried onions and carrots.
- bring to a boil on high, once boiled reduce to medium low and simmer with the lid closed for 15-20 minutes. Check after 15 min. to make sure you don’t overcook the potatoes.
- - Check the potatoes and cabbage. The potatoes should be fork tender and the cabbage should be soft.
- When done, turn the heat off and let sit covered for at least an hour. Take the lid off and let cool.
- The soup is best eaten after a day in the fridge. Discard the garlic cloves, bay leaf and bell pepper before serving.
- Serve warm with sour cream
- 1 beet - small- medium
- 1/2 onion 🧅
- 1 carrot 🥕
- 1/2 medium cabbage
- 4 medium potatoes 🥔
- 1 sweet red pepper (bell pepper)
- 3 garlic cloves 🧄
- 1-2 bay leaves
- 150 g tomato paste
- pot - 3L
- sunflower oil - refined (this is the best option, try to find it in your grocery store)
- salt
Preparations:
- Peel and cut the potatoes into medium cubes.
- Cut the cabbage into thin strips.
- peel the garlic cloves.
- cut a bell pepper into 1/4 and remove seeds.
Starting with the soup base:
- peel the beet and carrot. And using a box grater, grate them (carrot on the fine side, beet on the coarse).
- peel and dice the onion to medium cubes.
- put a bit of oil on a skillet and on medium heat sauté the onion until golden. Lower the heat and add the carrot, sauté for a couple of minutes. Set aside
- put a bit of oil in a big pot and on low heat sauté the grated beet for 5-7 minutes.
Before:
After
- pour water over the beets (a bit more than 1/2 a pot), turn the heat up and bring to a boil.
After it reaches boiling, simmer for 5 minutes.
- Salt to flavor and add the bay leaf.
- add the potatoes and bring to a boil. Once boiled reduce the heat and cook the potatoes until they are cooked 1/2 way through. Check with a knife.
- add the tomato paste and mix well. check for salt.
- Add cabbage, bell pepper, garlic cloves and the fried onions and carrots.
- bring to a boil on high, once boiled reduce to medium low and simmer with the lid closed for 15-20 minutes. Check after 15 min. to make sure you don’t overcook the potatoes.
- - Check the potatoes and cabbage. The potatoes should be fork tender and the cabbage should be soft.
- When done, turn the heat off and let sit covered for at least an hour. Take the lid off and let cool.
- The soup is best eaten after a day in the fridge. Discard the garlic cloves, bay leaf and bell pepper before serving.
- Serve warm with sour cream