Borscht Russian cuisine
During a wintry expedition through Russia's heartland, amidst snow-covered landscapes and chilly breezes carrying tales of yore, I chanced upon Borscht, an iconic Russian soup known for its vivid crimson hue and soul-nurturing warmth. Crafted from beets, tomatoes, and carrots, this traditional dish strikes a harmonious balance between sweet, sour, and earthy flavors, offering a culinary reflection of Russian hospitality and heritage. The journey from discovery to mastering Borscht at home was not only a culinary challenge but also a deeply enriching experience that connected me to the history and essence of Russian culture. Now, as I share this recipe, it is with the hope of passing on not just the method of creating this hearty, flavorful soup, but also the warmth and community spirit that Borscht embodies. It's an invitation to explore the vastness of Russian traditions, one spoonful at a time, from my kitchen to yours.
Equipment
- 1 pan
Ingredients
- 1 medium beet
- 1 large carrot
- 1 very large onion
- 1 red bell pepper
- 200 g of chopped cabbage young
- 3 potatoes
- 3 large tomatoes
- 2 large cloves of garlic
- salt pepper
- leaf parsley and lovage
Instructions
- All vegetables are laying on the line, doing zazharku and minutes apart – as cutting and shredding. Please send to the boiling broth of finely chopped onion, grated on a coarse grater beets, then carrots.
- Should be sent to cut small cubes potatoes, and after the bell pepper strips. Then add salt, pepper and grated tomatoes.
- The last ship in the soup finely shredded cabbage, and when the soup starts to boil again – greens. Turn off the heat and give borscht stand, uncovered. While cooking soup does not need to be covered, it can change the color.