Frying for borscht
4 servings
40 minutes
The sauté for borscht is a fragrant and rich base for the famous Russian soup. Its roots go back to the traditions of peasant cuisine, where every housewife sought to give borscht a rich flavor and appetizing color. Beets and carrots add sweet notes to the dish, while onions and garlic add spiciness. Tomato paste enriches the sauté with a pleasant acidity and makes the borscht deep red. This component not only enhances the taste of the finished soup but also speeds up its preparation. You can prepare the sauté in advance and store it in the freezer to quickly fill the borscht with bright aroma and rich flavor in just a few minutes when needed. An indispensable part of real homemade borscht!
1
Prepare the ingredients.
2
Peel the vegetables.
3
Chop the onion finely.
- Onion: 2 heads
4
Fry the onion in vegetable oil for 3-4 minutes.
- Vegetable oil: 3 tablespoons
- Onion: 2 heads
5
Grate the carrot on a coarse grater.
- Carrot: 2 pieces
6
Chop the beet in the same way.
- Beetroot: 2 pieces
7
Add beetroot and carrot to the onion, sauté until soft with a lid on.
- Beetroot: 2 pieces
- Carrot: 2 pieces
- Onion: 2 heads
8
To salt.
- Salt: to taste
9
Add pepper.
- Ground black pepper: to taste
10
Add tomato paste.
- Tomato paste: 2 tablespoons
11
Mix the tomato paste well with the vegetables and sauté for 1-2 minutes without adding water.
- Tomato paste: 2 tablespoons
12
Then pour in half a glass of warm boiled water and simmer for another 5-7 minutes until the excess liquid evaporates.
- Tomato paste: 2 tablespoons
13
At the end of cooking, add minced garlic and mix.
- Garlic: 3 cloves
14
Place the cooled sauté that was not used immediately into storage bags and keep in the freezer.
