They say that borscht is always tastier on the second or third day, when it is infused and soaked. This dish is best served hot with garlic, chilled bacon, cut into thin slices, sour cream or mayonnaise, Borodino or rye bread.
Purpose: For lunch
Main Ingredient: Vegetables / Beets
Dish: Soups / Borsch
Cuisine geography: Ukrainian / European
- Beets - 1 Piece
- Potatoes - 2-3 Pieces
- Onion - 1 Piece
- Carrots - 1 Piece
- White cabbage - 0.25 pieces
- Bay leaf - 2-3 pieces
- Tomato paste - 2 Tbsp. spoons
- Sugar - 1 Teaspoon
- Salt - 0.5 Teaspoons
- Water - 1.5 Liters
- Beef broth - 0.5 Liters (chicken, vegetable can be used)
- Dill greens - 0.5 Bunch
- Sunflower oil - 2 tbsp. spoons
- Vinegar 6% - 0.5 Tbsp. spoons
- Garlic - 1-2 Cloves
How to cook "Borscht according to GOST"
Prepare the indicated ingredients, peel the root vegetables, rinse in water. Remove the top leaves from the cabbage.
Cut the washed potatoes into medium cubes, put in a saucepan, add bay leaves, salt.
Pour the broth and warm water into the container, place the saucepan on the stove and bring its contents to a boil, remove the foam and boil for 15 minutes.
At this time, grate the carrots with large cells, cut the onions into small cubes. Pass the vegetables in a 1 tablespoon skillet. vegetable oil until soft.
Then grate the beets on a coarse grater and pass them in sunflower oil in a pan, adding sugar, tomato paste and 6% vinegar.
Put the carrot and onion frying in a saucepan with broth and potatoes and stir.
Cut the cabbage into wide ribbons and add to the pan, boil for the first 5 minutes.
Put the beetroot mass in the same place and boil the borscht for another 5 minutes.
Put the rinsed and then chopped dill or parsley greens, the compressed clove of garlic, previously peeled, into the container last. Simmer the dish on moderate heat for about 1-2 minutes.
Pour borscht into deep bowls, add sour cream, chopped green onions and serve with rye or black bread.