Lenten borscht with potatoes
6 servings
60 minutes
Lenten borscht with potatoes is a soulful dish of Russian cuisine that warms and provides a sense of home comfort. Its roots go back to the traditions of Lenten eating, where meat was replaced by a wealth of vegetables, giving the borscht brightness, richness, and a unique taste. The base is beetroot, which gives the borscht a ruby hue and light sweetness balanced by the acidity of tomato paste and lemon juice. Potatoes and cabbage enrich the texture while garlic adds spiciness. Thanks to steeping after boiling, the dish's flavor unfolds in its entirety. This borscht pairs wonderfully with fresh bread or garlic croutons, and its aroma and taste evoke memories of warm family lunches.
1
Pour water into a large pot (about 2-3 liters). Bring to a boil.
2
In a pot of boiling water (without salt), add finely chopped beetroot and carrot.
- Beetroot: 1 piece
- Carrot: 1 piece
3
After some time, add finely chopped potatoes and cabbage.
- Potato: 2 pieces
- White cabbage: 5 piece
4
In a separate pan, sauté finely chopped onion in vegetable oil.
- Onion: 1 head
5
Add tomato paste (5 tablespoons), spices, salt, and sugar to the onion. Simmer for a while.
- Tomato paste: 5 tablespoon
- Spices: to taste
- Salt: 3 tablespoons
- Sugar: 5 tablespoon
6
Add a bouillon cube or Vegeta to the pot with vegetables.
- Vegeta-style seasoning: 2 tablespoons
7
Add the stewed mixture to the pot with the vegetables.
8
Try it with salt and acid. If the acid is not enough, add lemon juice.
- Lemon juice: to taste
9
Add finely chopped garlic and cook for another 10 minutes.
- Garlic: 1 head
10
Before serving, let the borscht steep for at least an hour.