Borscht is a classic beetroot dish used in Slavic countries, Eastern and Central Europe, especially in Ukraine, Russia, Poland (Polish: barszcz), Belarus, Romania (Romanian: borş), Moldova, and Lithuania (Lithuanian: barščiai).
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 the ingredients
- Cut the beef into large pieces
- Pour cold water over the meat in a cooking pot
- Bring the pot's contents to a boil
- Remove the foam
- Cook the broth for about 1.5 hours over low heat
- Salt at the end of cooking
- Peel the beetroot and cut into strips
- Peel the carrots and grate on a coarse grater
- Peel and finely chop the onion
- Chop the white cabbage
- Peel the potatoes and cut into cubes
- Heat the vegetable oil in a frying pan
- Add beets, carrots, and onions to the pan and simmer over medium heat, stirring occasionally, for 5-7 minutes
- Finally, add the vinegar and tomato paste
- Stir the vegetables and cook for another 3 to 4 minutes, stirring
- 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 borscht for another 5-7 minutes
- Let the finished borscht steep for 10-15 minutes
- Chop the dill or parsley
- Serve the borscht on plates
- Add sour cream
- Sprinkle with chopped herbs
Enjoy your meal!
