Kuban borscht
8 servings
120 minutes
Kuban borscht is a bright and aromatic dish of Russian cuisine infused with the warmth of southern regions. Its base is a hearty beef broth combined with a rich bouquet of vegetables: sweet beets, tender cabbage, and fragrant herbs. The slight acidity of tomatoes and a hint of garlic spice give the borscht a rich and balanced flavor. The sautéed carrots, onions, and beets make the broth thick and deep in color. Kuban borscht is distinguished by its rich composition and delicate, slightly sweet taste. It is served hot, always with a spoonful of sour cream that softens the richness of the broth. This dish is not only nourishing but also warming, making it perfect for family lunches and festive gatherings while reminding one of the traditions of Russian hospitality.
1
Boil beef broth.
- Beef broth: 5 l
2
Cut the beet into strips.
- Beet: 1 piece
3
Cut the carrot into small strips.
- Carrot: 1 piece
4
Cut the onion into half rings.
- Onion: 1 head
5
Cut the small potatoes into random shapes.
- Potato: 5 piece
6
Prepare the sauté. Heat a pan with sunflower oil and combine beetroot, onion, and carrot. Fry for 5–7 minutes, stirring constantly.
- Beet: 1 piece
- Onion: 1 head
- Carrot: 1 piece
7
At this time, cut the tomatoes into small cubes.
- Tomatoes: 3 pieces
8
Add tomatoes to the sauté, season with salt to taste, and mix.
- Tomatoes: 3 pieces
- Salt: to taste
9
Add 1 tablespoon of flour, mix, and simmer for another 5 minutes.
- Wheat flour: 1 tablespoon
10
Send the potatoes to the boiling broth.
- Potato: 5 piece
11
Add the sauté to the broth in 3 minutes.
- Beet: 1 piece
- Onion: 1 head
- Carrot: 1 piece
- Tomatoes: 3 pieces
12
At this time, chop the white cabbage.
- Cabbage: 250 g
13
Chop dill, parsley, and garlic.
- Dill: 1 bunch
- Parsley: 1 bunch
- Garlic: 5 clove
14
Add cabbage, garlic, and greens to the borscht. Boil for 3 minutes and turn off.
- Cabbage: 250 g
- Garlic: 5 clove
- Dill: 1 bunch
- Parsley: 1 bunch
15
Serve the ready borscht with sour cream.