Borscht
Serves 4
- 5 beets, peeled
- 1/2 head of cabbage, coarsely chopped
- 2 waxy potatoes, diced
- 1 medium-large tomato, peeled, seeded, and diced
- 1/2 carrot, chopped
- 1/4 small onion, chopped
- 6 cups (1.5 liters) chicken or vegetable stock, more if needed
- 3-4 dill sprigs
- 2 tbsp sugar
- 2 tbsp red wine vinegar
- salt and black pepper
- sour cream and dill sprigs to garnish
STEPS :
- Dice 4 of the beets, and grate the remaining beets.
- Put the diced beets, cabbage, potatoes, tomatoes, carrot, and onion into a large
pan with the stock. Bring to a boil, then simmer for 30-40 minutes, until the vegetables
are very tender. Add extra stock if neccessary.
- Add the dill, sugar, and vinegar and simmer for 10 minutes to let the sweet-sour
flavors develop. Add the grated beets, salt and pepper to taste, and more sugar
and vinegar if necessary.
- Serve at once, garnished with dollops of sour cream and sprigs of dill.
Grating beets
Using the large holes of a grater, grate the beets coarsely onto a plate with firm
downward strokes.
|