Borscht with tomatoes
8 servings
120 minutes
Borscht with tomatoes is a variation of classic Russian borscht that gains a special sweet-sour note from fresh tomatoes. The origins of borscht date back to ancient times when Slavic peoples began cooking soup from beets, gradually adding various ingredients. This borscht combines the rich meaty flavor of pork ribs, the aroma of spices, and the gentle acidity of tomatoes. It warms in the cold, nourishes, and delights with its vibrant color. It is traditionally served with fresh herbs and garlic, sometimes with a spoonful of thick sour cream. This borscht is perfect for family lunches when you want to treat your loved ones to something traditional yet new. Its rich flavor with a hint of tomato acidity makes it special among many variations of this beloved dish.
1
Prepare the pork ribs. Wash well and cut into several pieces. Pour water into a large pot, bring to a boil, and drain the first broth.
2
Salt the second broth.
- Salt: to taste
3
When the broth boils, add 1 chopped onion and cook until the meat is done. The onion will dissolve during this time and give a special aroma to the broth.
- Onion: 2 heads
4
Peel the potatoes and cut them into small cubes.
- Potato: 5 piece
5
Grate one large carrot.
- Carrot: 1 piece
6
Grate the beetroot as well.
- Beetroot: 1 piece
7
Peel the remaining onion and chop it into small cubes.
- Onion: 2 heads
8
Tomatoes need to be peeled. First, make cross-shaped cuts with a knife.
- Tomatoes: 2 pieces
9
Then pour boiling water and let it sit for 1 minute.
10
Peel the tomato with a knife.
11
Cut the tomatoes into small cubes.
12
Heat vegetable oil in a pan and add beetroot, carrot, and onion. Fry until golden brown. Meanwhile, add potatoes to the broth.
- Vegetable oil: 3 tablespoons
- Beetroot: 1 piece
- Carrot: 1 piece
- Onion: 2 heads
- Potato: 5 piece
13
Put the chopped tomatoes in the pan.
- Tomatoes: 2 pieces
14
Add 1 tablespoon of tomato paste to the sauté.
- Tomato paste: 1 tablespoon
15
Pour in 1 cup of water, mix well, add salt and pepper, and simmer for 1 minute. Pour the prepared mixture into the broth with potatoes and meat.
- Freshly ground black pepper: to taste
- Salt: to taste
16
Add 1 bay leaf.
- Bay leaf: 1 piece
17
Chop the cabbage finely.
18
Add cabbage to the borscht 5 minutes before it's ready.
- Cabbage: 1 piece
19
Peel the garlic and chop it finely with a knife.
20
Add garlic to the ready soup, cover with a lid, and let it steep for 15-20 minutes.
- Garlic: 5 clove
21
Garnish the borscht with dill and serve it at the table.
- Dill: 1 bunch
