Borscht with garlic and herbs
2 servings
30 minutes
Borscht with garlic and herbs is a fragrant and rich dish of Ukrainian cuisine that embodies its traditions and the warmth of home. Its rich flavor is formed by the combination of sweet beets, tender meat, spicy garlic, and fresh herbs. Historically, borscht symbolizes hospitality and family unity, with each hostess preparing it in her own way. Tomato paste and vinegar add acidity, bay leaves deepen the aroma, while fresh parsley highlights freshness. This borscht is perfect for serving with rye bread and sour cream, and its warming taste makes it indispensable on cold days.
1
Wash and clean the beetroot, cut it into thin strips, add tomato paste, sugar, and sauté in sunflower oil over medium heat for 5 minutes.
- Beetroot: 120 g
- Tomato paste: 15 g
- Sugar: 10 g
2
Add 100 grams of broth and vinegar, and simmer covered on low heat for 15 minutes.
- Meat broth: 800 ml
- White wine vinegar: 15 ml
3
Heat the remaining broth, add the meat, and boil, skimming off the foam, over moderate heat.
- Meat broth: 800 ml
- Beef tenderloin: 120 g
4
Clean and julienne the cabbage, carrot, and onion; dice the potato.
- White cabbage: 120 g
- Carrot: 35 g
- Onion: 35 g
- Potato: 80 g
5
Add cabbage to the meat; sauté carrots and onions in sunflower oil until golden, add to the soup; add potatoes and cook over moderate heat for another 15 minutes.
- White cabbage: 120 g
- Carrot: 35 g
- Onion: 35 g
- Potato: 80 g
6
10 minutes before preparing the soup base, add bay leaf and pepper; take the meat out of the soup, cut it into 1 cm strips, and put it back in the soup.
- Bay leaf: 2 pieces
- Beef tenderloin: 120 g
7
Add beetroot to the soup base, mix, add finely chopped garlic and parsley, season with salt, pour into bowls, and serve.
- Beetroot: 120 g
- Garlic: 1 clove
- Parsley: 5 g
