Borscht is a classic beetroot dish found in Slavic countries, Eastern and Central Europe, particularly Ukraine, Russia, Poland (Polish: barszcz), Belarus, Romania (Romanian: borş), Moldova and Lithuania (Lithuanian: barščiai) is used.
Preparation:
Ingredients (for 6 servings):
- Beef - 500g
- Beetroot - 1 pc.
- Carrot - 1 pc.
- Potato - 2 pcs
- Onion - 1 pc.
- White cabbage - 200g
- Water - 1.5L
- Tomato paste - 1 tablespoon
- Vegetable oil - 2 tablespoons
- Whole black peppercorns - 2-3 pcs.
- Vinegar - 1 teaspoon
- Salt - 2 teaspoons (to taste)
- Dill or parsley - 3-4 sprigs
Step-by-step instructions
- prepare ingredients
- Cut the beef into large pieces
- Pour cold water over the meat in a saucepan
- Bring the contents of the pot to a boil
- remove foam
- Boil the broth over low heat for about 1.5 hours
- Salt at the end of the cooking process
- Peel the beetroot and cut into strips
- Peel the carrots and grate on a coarse grater
- Peel onions and cut them into fine pieces
- Chop the white cabbage
- Peel potatoes and cut into cubes
- Heat the vegetable oil in a frying pan
- Place beets, carrots, and onions in a skillet and simmer over medium-high heat, stirring occasionally, for 5-7 minutes
- Finally add the vinegar and tomato paste
- Stir the vegetables and cook, stirring, for an additional 3 to 4 minutes
- Add the potatoes and cabbage to the boiling broth and simmer for 10 minutes
- Then add the steamed vegetables, bay leaf and pepper
- Cook the beef borsch for another 5-7 minutes
- Leave the finished borscht for 10-15 minutes
- Chop dill or parsley
- Arrange the borscht on plates
- Add sour cream
- Sprinkle with chopped herbs
Enjoy your meal !
