Borscht is a Ukrainian soup, made with beetroots as one of the main ingredients, which give the dish its distinctive red colour.
– 1.5 – 2l water
– 400-500g pone-in pork or beef
– 2 small beetroots
– 1 medium carrot
– 3 medium onions
– 4–5 tablespoons of vegetable oil
– 2 tbsp tomato paste
– 300g fresh white cabbage
– 4 medium potatoes
– Salt, pepper, to taste
– 1-2 dried bay leaves
– Dill, parsley, sour cream (optional)
1. Make a broth. Boil bone-in meat for 1 hour or until cooked.
2. Cut beetroots, carrots and onions.
3. Fry onion and carrot, stirring frequently for about 5 minutes.
4. Add beetroots and cook for another 5 minutes.
5. Add the tomato paste to the veggies, stir and cook for another 5-7 minutes.
6. Add cabbage and cook 5 more minutes.
7. Remove the meat from the broth.
8. Add potatoes and the vegetables to the broth. Cook for 10-15 minutes.
9. Add bay leafs, salt and pepper to taste.
10. Separate meat from a bone and cut into 1-inch pieces. Add the meat to the soup, cover the pot and cook for another 5-7 minutes.
11. Serve with chopped dill, parsley and sour cream.