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National Dish of Russia Borscht

Russian borscht

Borscht is one of the favorite dishes of Russian cuisine. The popular folk dish is great for lunch and dinner. You can easily cook borshch according to the classic recipe with photos. Following the cooking instructions, you will get a delicious rich borscht, able to please anyone.
Moreover, it is very useful because it includes a lot of vegetables, which can be both roasted before and used fresh, preserving in the vegetables most of the useful substances.

Borscht can be served as a first course, followed by another. However, this dish can be prepared in such a way that it will be very hearty and suitable as a single dish for lunch or dinner.

Ingredients:


Beef – 600 gr.
Potatoes – 3-4 units
Beets – 1 large or 2 small ones
Carrots – 1 pc
Tomatoes – 1 pc
Onions – 2 pcs
Cabbage – 300g
Tomatoes – 1 pc
Lemon – 1/3 part
Greens (parsley, dill, spring onions) – 50 gr
Spices: salt, pepper – to taste
Bay leaf – 2 pcs.
Garlic – 2-3 cloves
Vegetable oil – 2 tablespoons
Sour cream – to taste

Сooking process:

Broth

First of all, rinse the meat, put it in a pot, fill the pot with cold water almost to the top and put to boil. During cooking, the water will evaporate a little, so don’t worry about the vegetables not fitting in. Do not forget to remove the foam that will begin to appear before boiling. It is very important not to miss the moment of foam formation and remove it as thoroughly as possible.


Once the water boils, turn down the heat to a slight boil and cook until fully cooked. When the meat is ready, take it out and strain the broth. Then shred the beef into small pieces and put it back into the pot together with the bone. Then you can add other ingredients.


Vegetables


Vegetables can be prepared while the meat is boiling. They need to be peeled and rinsed. Chop the onions finely, cut the carrots in thin slices.
Heat a frying pan, add vegetable oil and add onions. When it lightly browns, you need to add carrots and fry for another five minutes. You can also add carrots, pour 100 grams of boiled water into the frying pan and wait until it evaporates completely. In this way, you will get transparent onions, and they will not be visible in the borscht.

When frying vegetables, you can also add a small piece of butter in order to improve the taste and flavor. Here you can also add a variety of dried herbs to your taste. After light frying, turn off the heat and allow to cool slightly.

Meanwhile, prepare the cabbage. Cut it into thin julienne strips. Cut the potatoes into large cubes.
Garlic peel and chop. The greens should also be chopped.
Beets cut into thin slices, pour some lemon juice (you can replace the lemon juice with vinegar) and lightly fry, you can in the remaining oil from the onions and carrots.
Dice the tomato. Some people prefer to peel tomatoes from the skin. To do this, you can pour boiling water over the tomato, after a couple of minutes you can easily remove the skin.


Putting it together


Once all the vegetables are prepared, we send the cabbage to the broth first, cook it for 15 minutes, then lower the potatoes. Salt the broth as you add the vegetables.
Omit the onion and carrot roast 15 minutes after adding the potatoes.

After boiling, you can lower the beets, garlic and bay leaf. You can also add other seasonings for borscht to taste, don’t forget the ground black pepper.
Cook for a few more minutes, at the end add chopped greens, turn off the heat, close the lid and let the dish infuse for 20 minutes.
Serve the borscht with sour cream.

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