Borscht
recipe · cooking, soup, sample
Time: 1 h 30 min
| Ingredient | Quantity | Unit | Note |
|---|---|---|---|
| beetroot | 500 | g | |
| potatoes | 400 | g | |
| white cabbage | 300 | g | shredded |
| carrot | 1 | piece | |
| onion | 1 | piece | |
| tomato paste | 2 | tbsp | |
| vegetable oil | 2 | tbsp | |
| water | 2 | l | or stock |
| vinegar | 1 | tbsp | |
| sugar | 1 | tsp | |
| salt | 1 | tsp | to taste |
A sample entry that exercises the recipe kind: change the portions and the units above and the table follows. Replace it with your own version.
- Peel and grate the beetroot and carrot; dice the onion and potatoes.
- Warm the oil over medium heat and soften the onion and carrot, about 5 min.
- Add the beetroot, tomato paste, vinegar and sugar; cook 10 min, stirring. The vinegar keeps the colour.
- Bring the water or stock to a boil in a large pot; add the potatoes and cook 10 min.
- Add the cabbage and the beetroot mixture; simmer 20 min until everything is tender.
- Salt to taste, rest 15 min off the heat, serve with sour cream and dill.
Oven note for a roasted version: roast the beetroot whole at 200 °C (390 °F) for 40 min before grating.