Russian Borscht
ID: 109c805b...
A traditional and hearty beet soup packed with nutritious vegetables, tender beef, and a touch of red wine for a rich, slightly sour finish. Perfectly served with a dollop of sour cream and fresh garlic bread.
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🍳 Cooking Flow
Prepare and slice onion, carrot, beet, potatoes, bell pepper, garlic, and cabbage. → Simmer beef stew meat in 3L of water for 15 minutes, skimming off any brown foam. → Sauté the onion, carrot, beet, and garlic, then simmer with tomato sauce and red wine until thickened. → Add potatoes, bell pepper, the sautéed beetroot mixture, cabbage, and seasonings to the soup pot. → Finish with fresh green onions and dill, then cover and let the soup rest for 10 minutes.
Cooking Steps
Brief Cooking Order
Prepare and slice onion, carrot, beet, potatoes, bell pepper, garlic, and cabbage. → Simmer beef stew meat in 3L of water for 15 minutes, skimming off any brown foam. → Sauté the onion, carrot, beet, and garlic, then simmer with tomato sauce and red wine until thickened. → Add potatoes, bell pepper, the sautéed beetroot mixture, cabbage, and seasonings to the soup pot. → Finish with fresh green onions and dill, then cover and let the soup rest for 10 minutes.
Introduction
A traditional and hearty beet soup packed with nutritious vegetables, tender beef, and a touch of red wine for a rich, slightly sour finish. Perfectly served with a dollop of sour cream and fresh garlic bread.
Step 1
Cut 1/2 onion into thin 1-inch sticks.
Step 2
Grate 1 medium-sized carrot on a large grater.
Step 3
Grate 1 medium-sized beet on a large grater.
Step 4
Cut 4 medium potatoes into small rectangles (about 1/2 inch) and store them in water to prevent browning.
Step 5
Cut 1/2 of a bell pepper into thin 1-inch sticks.
Ingredients List
Important Notes
Prepare all the vegetables in advance to make the cooking process smoother.
Store cut potatoes in water to prevent them from turning brown.
Do not skip skimming the brown foam from the beef broth, otherwise the soup will be cloudy.
Massage the sliced cabbage with your hands to soften it before cooking.
Serve the borscht hot with a tablespoon of sour cream and fresh garlic bread.
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