Classic borscht with tomatoes
12 servings
60 minutes
Here the key ingredients are doubled: beets and beet juice, tomato paste and plum tomatoes. Recipe by Sergey Volkonenkov, chef of the restaurant "Voronezh".
Calories300.4kcal
Proteins9.6grams
Fats14.3grams
Carbohydrates35.3grams
Vegetable oil
150
ml
Carrot
450
g
Onion
450
g
Bell pepper
450
g
Beetroot
1200
g
Garlic
50
g
Cabbage
450
g
Lemon juice
70
ml
Sugar
100
g
Beef stock
8
l
Beetroot juice
250
ml
Tomato paste
200
g
Bay leaf
5
pc
Salt
to taste
Ground black pepper
to taste
1
Chop the onion and carrot and fry them in vegetable oil.
- Onion: 450 g
- Carrot: 450 g
- Vegetable oil: 150 ml
2
Sauté the chopped beet separately, add tomato paste, canned tomatoes, and sauté again.
- Beetroot: 1200 g
- Tomato paste: 200 g
- Plum tomatoes in their own juice: 500 g
3
Add all the vegetables to the prepared beef broth. Increase the heat and bring the soup to a boil.
- Beef stock: 8 l
4
Add cabbage and bring to a boil again.
- Cabbage: 450 g
5
Add bell pepper and beet juice.
- Bell pepper: 450 g
- Beetroot juice: 250 ml
6
Salt, pepper, and add bay leaves.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 5 piece
7
When the borscht is ready, add lemon juice and sugar. For color, you can grate boiled beetroot into the borscht and enhance the flavor with garlic and dill.
- Lemon juice: 70 ml
- Sugar: 100 g
- Beetroot: 1200 g
- Garlic: 50 g
