How to Make Borscht
Prepare the vegetables., Fry the onions with oil over medium heat., Add the carrots and cook for 2 to 3 minutes more., Add the tomatoes, beets, and vinegar/lemon to the frying pan, then cook for 5 to 10 minutes over low heat., Pour some water into a...
Step-by-Step Guide
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Step 1: Prepare the vegetables.
Rinse, trim, and peel all of your vegetables.
Chop the onions, potatoes, and tomatoes into small pieces.
Grate the beets and carrots into approximately 1-inch (2.54-centimeter) long pieces.
Finally, shred the cabbage. -
Step 2: Fry the onions with oil over medium heat.
Pour 4 to 5 tablespoons (60 to 55 milliliters) of olive oil into a deep frying pan, then add the onions.
Fry the onions over medium heat until they turn golden-brown, stirring often. , Occasionally stir the mixture with a spatula to prevent burning. , Put the tomatoes and beets into the frying pan first.
Immediately pour vinegar or lemon juice over the beets to preserve their color and taste.
Stir everything together, then cover the pan with a lid, and cook for 5 to 10 minutes over low heat.
You can also use canned, diced tomatoes.
Be sure to drain them first, however., Pour enough water to fill the pot ½ to ⅔ of the way.
Turn the burner to medium heat, and wait for the water to come to a boil.
It is better to start with not enough water than too much.
Remember, you can always add water later after adding the frying pan contents. , Add the potatoes first, then let them cook for 3 to 4 minutes.
Add the cabbage next, and let it cook for 2 minutes. , Don't drain the fried vegetables—add them to the pot along with their juices.
This will help lend the soup even more flavor. , How much you use is entirely up to you.
Borscht should have a somewhat sour taste, with sweet undertones.
If you like your borscht less sweet, you could always use less sugar. , Make sure that the lid fits the pot tightly, so that the soup can continue to cook in its own heat.
The longer it cooks, the better it tastes.
You may want to refrigerate it and reheat it the next day for an even better taste. , If you'd like a richer soup, you can add a spoonful of sour cream! -
Step 3: Add the carrots and cook for 2 to 3 minutes more.
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Step 4: Add the tomatoes
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Step 5: and vinegar/lemon to the frying pan
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Step 6: then cook for 5 to 10 minutes over low heat.
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Step 7: Pour some water into a large pot
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Step 8: then bring it to a boil over medium heat.
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Step 9: Add the potatoes and cabbage to the pot.
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Step 10: Add the fried vegetables
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Step 11: along with the garlic
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Step 12: parsley
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Step 13: and dill.
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Step 14: Add the salt and sugar.
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Step 15: Wait until the water is boiling again
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Step 16: then take the soup off the burner
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Step 17: and let it sit
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Step 18: covered
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Step 19: for 2 hours.
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Step 20: Serve the soup.
Detailed Guide
Rinse, trim, and peel all of your vegetables.
Chop the onions, potatoes, and tomatoes into small pieces.
Grate the beets and carrots into approximately 1-inch (2.54-centimeter) long pieces.
Finally, shred the cabbage.
Pour 4 to 5 tablespoons (60 to 55 milliliters) of olive oil into a deep frying pan, then add the onions.
Fry the onions over medium heat until they turn golden-brown, stirring often. , Occasionally stir the mixture with a spatula to prevent burning. , Put the tomatoes and beets into the frying pan first.
Immediately pour vinegar or lemon juice over the beets to preserve their color and taste.
Stir everything together, then cover the pan with a lid, and cook for 5 to 10 minutes over low heat.
You can also use canned, diced tomatoes.
Be sure to drain them first, however., Pour enough water to fill the pot ½ to ⅔ of the way.
Turn the burner to medium heat, and wait for the water to come to a boil.
It is better to start with not enough water than too much.
Remember, you can always add water later after adding the frying pan contents. , Add the potatoes first, then let them cook for 3 to 4 minutes.
Add the cabbage next, and let it cook for 2 minutes. , Don't drain the fried vegetables—add them to the pot along with their juices.
This will help lend the soup even more flavor. , How much you use is entirely up to you.
Borscht should have a somewhat sour taste, with sweet undertones.
If you like your borscht less sweet, you could always use less sugar. , Make sure that the lid fits the pot tightly, so that the soup can continue to cook in its own heat.
The longer it cooks, the better it tastes.
You may want to refrigerate it and reheat it the next day for an even better taste. , If you'd like a richer soup, you can add a spoonful of sour cream!
About the Author
Joshua Harvey
Brings years of experience writing about creative arts and related subjects.
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