Classic borscht with tomatoes

12 servings

60 minutes

Here the key ingredients are doubled: beets and beet juice, tomato paste and plum tomatoes. Recipe by Sergey Volkonenkov, chef of the restaurant "Voronezh".

Energy value per serving

• Calories: 300.4
• Proteins: 9.6g
• Fats: 14.3g
• Carbohydrates: 35.3g

Ingredients

• Vegetable oil: 150 ml
• Carrot: 450 g
• Onion: 450 g
• Sweet pepper: 450 g
• Beet: 1200 g
• Garlic: 50 g
• Cabbage: 450 g
• Lemon juice: 70 ml
• Sugar: 100 g
• Beef broth: 8 l
• Plum tomatoes in their own juice: 500 g
• Beetroot juice: 250 ml
• Tomato paste: 200 g
• Bay leaf: 5 pc
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Chop the onion and carrot and fry them in vegetable oil.

   Required ingredients:

   • Onion: 450 g
   • Carrot: 450 g
   • Vegetable oil: 150 ml

2. Sauté the chopped beet separately, add tomato paste, canned tomatoes, and sauté again.

   Required ingredients:

   • Beet: 1200 g
   • Tomato paste: 200 g
   • Plum tomatoes in their own juice: 500 g

3. Add all the vegetables to the prepared beef broth. Increase the heat and bring the soup to a boil.

   Required ingredients:

   • Beef broth: 8 l

4. Add cabbage and bring to a boil again.

   Required ingredients:

   • Cabbage: 450 g

5. Add bell pepper and beet juice.

   Required ingredients:

   • Sweet pepper: 450 g
   • Beetroot juice: 250 ml

6. Salt, pepper, and add bay leaves.

   Required ingredients:

   • Salt:  to taste
   • Ground black pepper:  to taste
   • Bay leaf: 5 piece

7. When the borscht is ready, add lemon juice and sugar. For color, you can grate boiled beetroot into the borscht and enhance the flavor with garlic and dill.

   Required ingredients:

   • Lemon juice: 70 ml
   • Sugar: 100 g
   • Beet: 1200 g
   • Garlic: 50 g