Homemade borscht with garlic
4 servings
50 minutes
Homemade borscht with garlic is a soulful dish of Russian cuisine, embodying its warmth and richness. Its history goes back centuries, connecting generations of family traditions. Red, aromatic, with a pleasant tang from beets and a rich broth, it warms and satisfies. Garlic adds zest, giving the borscht a unique depth of flavor. This soup is perfect for both weekdays and festive gatherings. Borscht is served with sour cream, fresh herbs, and garlic pampushki, creating an unforgettable gastronomic pleasure. It not only delights the taste but is also healthy: rich in vitamins and antioxidants, it supports immunity and provides energy.
1
Grate the carrots and beets on a large grater, cut the potatoes into cubes, and shred the cabbage. Divide the beet into 3 parts, pour boiling water over 1/3, and let it steep.
- Carrot: 1 piece
- Beetroot: 1 piece
- Potato: 7 pieces
- Cabbage: 0.5 piece
2
Melt the butter in a pot and add finely chopped onion, sauté until golden brown.
- Onion: 1 piece
3
Add cabbage, carrot, 1/3 beet, and potato, and let it stew.
- Cabbage: 0.5 piece
- Carrot: 1 piece
- Beetroot: 1 piece
- Potato: 7 pieces
4
Once everything is ready, add broth (and meat) or water in a ratio of 2:1 to the seasoning, salt and pepper it. After about 30 minutes when the soup starts to boil, add 1/3 of the beet and garlic (first crush with a knife, then finely chop). Then add the juice from the steeped beet — this will give the soup a red color, and add finely chopped greens.
- Broth (stock): 1.5 l
- Garlic: 2 pieces
- Beetroot: 1 piece
- Dill: 0.3 bunch
