Borscht with baked beetroot
8 servings
120 minutes
Borscht with roasted beets is a true masterpiece of Russian cuisine that captivates with its rich flavor and velvety texture. The roasted beets add a special sweetness and deep hue to the dish, while the aromatic sauté of onions, carrots, and tomato paste enhances its flavor palette. Thick and warming, this borscht is perfect for family lunches as well as festive feasts. It is traditionally served with sour cream and fresh herbs, adding extra freshness to the dish. With each passing day, borscht becomes even tastier as it absorbs the aromas of spices and vegetables. Historically, borscht is considered a symbol of home comfort, with variations found in the cuisines of different nations. It not only satisfies hunger but also warms the soul, remaining an unchanged favorite among classic dishes.
1
Pour 2.5–3 liters of drinking water over the beef, add salt, and simmer for one to one and a half hours (depending on the quality of the beef). If making borscht without meat, use beef (chicken or vegetable) broth. Just heat it up.
- Bone-in beef: 500 g
- Beef stock: 3 l
- Salt: to taste
2
Clean the beetroot and bake it in the oven until semi-cooked. You can boil it, but baked beetroot is juicier.
- Beetroot: 2 pieces
3
If using potatoes, reduce the amount to a minimum - one piece. Cut and add to the broth. You can also skip it altogether - it will be better.
- Potato: 5 piece
4
Chop or dice the cabbage and add it to the potatoes. Add a little salt, allspice, and bay leaf.
- White cabbage: 400 g
- Salt: to taste
- Allspice: to taste
- Bay leaf: to taste
5
While everything is cooking, sauté finely chopped onion in olive oil until golden brown in a pan. Then add grated carrot and beetroot, tomato paste, vinegar, and sugar. Mix and simmer on medium heat for about 15 minutes. If it starts to burn, add a little water.
- Onion: 2 pieces
- Carrot: 2 pieces
- Beetroot: 2 pieces
- Tomato paste: 5 tablespoon
- Vinegar: 2 tablespoons
- Sugar: 2 tablespoons
- Olive oil: 50 ml
6
When everything in the pot is almost ready (the potatoes are cooked but not falling apart, and the cabbage is cooked to a state where it still crunches a bit), add the stewed mixture to it. Cook for 4-5 minutes, then turn off.
- Carrot: 2 pieces
- Beetroot: 2 pieces
7
Pass the garlic through a garlic press and add it to the pot along with finely chopped herbs. Add pepper. Let it sit for 15 minutes.
- Garlic: 5 clove
- Parsley: 1 bunch
- Dill: 1 bunch
- Cilantro: 1 bunch
- Ground black pepper: to taste
8
Serve with sour cream, lard, vodka, and herbs - everyone has their preference. The next day, the borscht becomes very tasty.
- Sour cream: to taste
