Borsch, or Borscht, or борщ

Myth #1. I hate cooking. Myth #2. I rarely eat Russian meals. Both myths are completely and utterly lie. Unfortunately, I still can’t persuade myself in that and I am very reluctant to admit that but I am sure that everyone knows the truth. Without further adieu, please welcome 3 most cooked by me meals: borsch, dumplings and pancakes.
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Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 8
Meal Difficulty: Medium

Instructions

  1. Put a large deep pan with 2/3 of water to boil. In the meantime, chop potatoes in cubes, chops cabbage. When the water starts to boil, add potatoes first. When it starts to boil again, add cabbage.
  2. Finely slice onion and garlic, transfer them into a frying pan to sauté. Grate carrot and add it to onion. Grate beetroot and add it to the pan.
  3. Add 2 tbsp of water from the deep pan with potato and cabbage to the frying pan. Add 2 tbsp of tomato paste/puré and 1 tbsp of vinegar. Once everything looks soft and together, transfer to the deep pan.
  4. Add salt and pepper. Add 2-3 bay leaves. Simmer for another 5-7 minutes.
  5. Once the fire is off, add chopped dill and parsley.
    Serve topped with sour cream and a clove of garlic as a snack. Preferably, to find rye bread. Borsch is to die for the next day.

Ingredients

3 medium potatoes
1/2 Half of white cabbage
2 medium beetroots
1 carrot
1 large onion
2 cloves of garlic
1 tbs Tomato paste
1 tbs Vinegar
1 tbs Vegetable Oil
Parsley
Dill
Bay leaves
Salt
Pepper
1 tbs Sour cream
about-anna-parsec-wallis
by Anna Parsec
Updated: May 9, 2024
First published on: February 11, 2021

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First published on: February 11, 2021