Borescht preparation
10 servings
60 minutes
Borscht preparation is the basis for one of the most beloved and traditional dishes of Russian cuisine. Borscht, with its rich taste and aroma, has deep historical roots connecting generations. This preparation allows for a quick cooking of fragrant and hearty borscht at any time of the year. The base consists of fresh vegetables: cabbage, beetroot, carrot, onion, tomatoes, and sweet pepper, which are stewed with tomato paste and spices to create a vibrant bouquet of flavors. Vinegar adds a slight tanginess while bay leaf and black peppercorns deepen the aroma. Such preparation is a convenient solution for those who value traditions and home comfort.
1
Wash and peel all vegetables.
- White cabbage: 1.5 kg
- Beetroot: 1 kg
- Carrot: 500 g
- Onion: 500 g
- Tomatoes: 3 pieces
- Bell pepper: 2 pieces
2
Grate the beetroot and carrot on a coarse grater.
- Beetroot: 1 kg
- Carrot: 500 g
3
Cut the pepper and onion into strips.
- Bell pepper: 2 pieces
- Onion: 500 g
4
Finely chop the cabbage.
- White cabbage: 1.5 kg
5
Pass the tomatoes through a meat grinder.
- Tomatoes: 3 pieces
6
Place beetroot, carrot, and onion in a large pot.
- Beetroot: 1 kg
- Carrot: 500 g
- Onion: 500 g
7
Add oil, tomato paste, salt, sugar. Mix.
- Vegetable oil: 0.5 tablespoon
- Tomato paste: 100 g
- Salt: 3 tablespoons
- Sugar: 4 tablespoons
8
Sauté the vegetables over low heat for about 30 minutes until they soften and settle.
9
Add tomato and pepper, keep on the fire for another 5 minutes.
- Tomatoes: 3 pieces
- Bell pepper: 2 pieces
10
Add cabbage, vinegar, bay leaf, peppercorns, mix and simmer for another 15 minutes after the contents of the pot boil.
- White cabbage: 1.5 kg
- Vinegar: 2 tablespoons
- Bay leaf: 1 piece
- Black peppercorns: 0.5 tablespoon
11
Distribute the prepared dressing into sterilized jars and seal them.
