Armenian borscht
8 servings
60 minutes
Armenian borscht is a bright and aromatic dish that combines traditional Eastern spices with the familiar base of classic borscht. Its history roots in Armenian cuisine, where every detail of the recipe is designed to highlight the rich flavor of vegetables. This borscht stands out for its creamy texture thanks to butter and tomato paste that give the sauce a pleasant consistency. Beets provide a rich red color, while bell peppers and herbs add freshness and a slight spiciness. This dish warms and satisfies wonderfully, with its flavor deepening after steeping. Armenian borscht pairs perfectly with fresh bread, sour cream, and herbs, creating a harmony of flavors that invites you to try it again and again.
1
Put butter in a pot and sauté finely chopped onion, adding tomato paste, 1 cup of water, paprika, and black pepper to taste.
- Butter: 100 g
- Onion: 1 piece
- Tomato paste: 1.5 tablespoon
- Paprika: to taste
- Ground black pepper: to taste
2
Add finely chopped cabbage, potatoes, bell peppers, as well as carrots and beets blended in a blender to the pot.
- White cabbage: 1 kg
- Potato: 4 pieces
- Bell pepper: 2 pieces
- Carrot: 2 pieces
- Beetroot: 1 piece
3
Pour in water until it covers the vegetables.
4
Add chopped greens, bay leaf, and salt to taste.
- Parsley: to taste
- Dill: to taste
- Basil: to taste
- Cilantro: to taste
- Bay leaf: 2 pieces
- Paprika: to taste
5
Cook on low heat under a lid for 1 hour after boiling.
