COPPER🇷🇺 Russian Federation
Borscht recipe
A hearty and vibrant beet soup, perfect for any meal!
Ingredients
- 500 g beets
- 200 g cabbage
- 100 g carrot
- 100 g onion
- 200 g potato
- 1000 ml vegetable broth
- 2 tbsp tomato paste
- 1 bay leaf
- 1 tsp salt
- 1 tsp black pepper
- 100 g sour cream
- 10 g fresh dill
How to make Borscht
- Peel and chop 500 g of beets into small pieces.
- Chop 1 carrot, 1 onion, and 1 potato into small pieces.
- In a large pot, heat 2 tablespoons of oil over medium heat.
- Sauté the chopped onion and carrot for about 5 minutes until soft.
- Add the chopped beets, potato, 200 g of shredded cabbage, and 1 liter of vegetable broth.
- Stir in 2 tablespoons of tomato paste, 1 bay leaf, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Let it simmer for 60 minutes, stirring occasionally to prevent sticking.
- Remove the bay leaf and adjust seasoning if necessary before serving.
- Ladle into bowls, topping each with a swirl of sour cream and fresh dill.
What is Borscht?
Borscht is a traditional dish from Russian Federation, simmered in one pot, and takes about 90 minutes from start to finish. It is built around vegetable broth, beets and cabbage. The recipe below uses 12 ingredients and is written out step by step.
How long does Borscht take?
At 90 minutes it is slower than 62% of the 588 dishes in Copper's atlas. Copper's atlas has 20 dishes built on vegetable broth. The method runs to 10 steps, the longest being 60 minutes.
Any tips for making Borscht?
Using fresh beets enhances the flavor and color.
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