Borscht with sour cream and herbs
6 servings
120 minutes
Borscht with sour cream and herbs is a vibrant dish of Russian cuisine, combining rich meat broth with the robust flavor of vegetables. Its history dates back centuries when simple peasants prepared this hearty soup using available ingredients. The key ingredient is beetroot, which gives borscht its deep red color and sweetish taste. Adding garlic and bay leaves enhances the aroma, while sour cream softens and enriches the flavor. Serving it with chopped herbs makes it not only appetizing but also fresh. Borscht is a versatile dish suitable for both everyday lunch and festive gatherings.
1
Place meat, preferably brisket with a bone, in a pot of cold water (for a rich borscht). Bring to a boil, drain, rinse the meat, refill with cold water, and simmer for 1.5 hours with salt, bay leaf, and an onion for a clear broth.
- Bone-in beef: 800 g
- Salt: 1.5 tablespoon
- Onion: 1.5 head
2
Preparing the soup ingredients. We clean the carrots, beets, potatoes, and bell pepper (optional). We cut everything into small cubes and shred the cabbage.
- Carrot: 2 pieces
- Beetroot: 2 pieces
- Potato: 4 pieces
- Bell pepper: 1 piece
- White cabbage: 400 g
3
Sauté all vegetables except cabbage in vegetable oil or lard. First, fry the onion, then tomatoes, carrots, and beets. Simmer with a lid.
- Onion: 1.5 head
- Tomatoes: 2 pieces
- Carrot: 2 pieces
- Beetroot: 2 pieces
4
At the same time, we put the potatoes in the pot. After 3 minutes, we add the cabbage. After 5 minutes, we add all the stewed vegetables.
- Potato: 4 pieces
- White cabbage: 400 g
- Carrot: 2 pieces
- Beetroot: 2 pieces
- Tomatoes: 2 pieces
5
A few minutes before it's ready, we add the crushed garlic cloves.
- Garlic: 2 cloves
6
We serve with sour cream and chopped greens to each plate.
