Borscht with tomatoes
6 servings
60 minutes
Borscht with tomatoes is a bright and rich dish of Ukrainian cuisine that embodies the traditions and taste of home comfort. Its base is a hearty meat broth infused with the aromas of vegetables, among which beetroot plays a special role. The addition of fresh tomatoes gives the borscht a pleasant tanginess and balances the flavor. Each ingredient plays its part: cabbage adds freshness, carrots and onions provide sweetness, while garlic and spices add piquant notes. The borscht is thick with a velvety texture and rich color. It is traditionally served hot with sour cream and fresh herbs, enhancing all its flavor nuances. Borscht is not just a soup but a symbol of hospitality and family warmth that pairs perfectly with rye bread and garlic pampushky.
1
Cut the meat into small cubes, place a pot with water and meat on the fire.
- Meat: 600 g
2
Wash the cabbage and cut it into strips.
- Cabbage: 1 piece
3
Wash, peel, and cut the potatoes into large cubes.
- Potato: 4 pieces
4
When foam appears in the pot with meat, remove the meat from the pot and pour out the broth. Wash the pot from the remaining foam, pour water into it, and place it on the fire.
5
If the water in the pot has boiled, wash the meat and add it to the pot.
6
Slice the onion into half rings.
- Onion: 1 piece
7
Wash the carrot, peel it, and grate it on a coarse grater.
- Carrot: 2 pieces
8
Wash the beetroot, peel it, and grate it on a coarse grater.
- Beetroot: 1 piece
9
Place grated beetroot in a heated pan with vegetable oil. Sauté for a bit, then pour in 2 cups of broth from the pot. Add a teaspoon of vinegar. Simmer for fifteen to twenty minutes, stirring occasionally.
- Beetroot: 1 piece
- Vinegar: 1 teaspoon
10
Add the prepared potatoes to the pot, and after five minutes add the cabbage.
- Potato: 4 pieces
- Cabbage: 1 piece
11
Heat a pan with vegetable oil, fry the onion, then add the carrot and fry a little. Pour in a glass of hot water. Stew for five minutes.
- Onion: 1 piece
- Carrot: 2 pieces
12
Put the stewed beetroot in the pot, then add the vegetables. Add spices (bay leaf, black ground pepper, hot ground chili pepper, salt) to taste.
- Beetroot: 1 piece
- Ground black pepper: to taste
- Ground red pepper: to taste
- Bay leaf: to taste
13
Grate a clove of garlic on a fine grater into the pot.
- Garlic: 1 clove
14
Slice the tomato and add it to the pot.
- Tomatoes: 1 piece
15
Chop the greens.
- Dill: 1 bunch
- Parsley: 1 bunch
16
When the borscht is ready, turn off the heat and let it steep for ten to fifteen minutes.
17
Pour into plates, drizzle with sour cream, and sprinkle with chopped greens.
