Borsch is a soup mainly made with vegetables and fresh beet roots. The other ingredients can vary depending on the town where it is prepared, but this Russian Borsch recipe that we bring you is the most classical and enjoyed version in countries such as Ukraine, Romania and other areas of Eastern Europe. To make that red soup we will need a considerable list of ingredients, but the result is an exquisite and very aromatic dish that is worth trying. Add it to your personal recipe book and discover how to make Russian Borsch easy and delicious with recipes.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Medium | 🤯 Diverse |
| Ingredients to make Russian Borsch: |
| 2 pieces of raw beet. of concentrated broth of meat or beef type bovril 1 mature pear tomato or similar 1 cup crushed tomato 1 pinch of ground black pepper and in grain 1 jet of extra virgin olive oil 1 tablespoon soup of brown sugar or White 1 tablespoon of Greek yogurt or sour cream |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make Russian Borsch:
1. Pica and scratch the carrot, pela and pile the checkered onion and do the same with the potato and garlic in a laminated way. Peel the tomato and take out its seeds. Then prepare a homemade vegetable broth or use a concentrated vegetable broth if you prefer.
Trick: We recommend that the pieces of each vegetable or vegetable are not too small.
2. Pica the parsley and some slices of fine feather collars. Reserve half of the parsley to decorate the dish later.
Trick: It is important that Cortes the Col in fine sheets so that the soup is lighter and is easier to drink.
3. SutrÃe the garlic and onion approximately three minutes over medium-low heat. Remove so that he does not burn and then adds the tomato and lets soften three more minutes, a sauce will be formed.
4. Then, after spending the corresponding three minutes, add the crushed tomato sauce along with a spoonful of sugar to counteract the acidity of the tomato; Remove and sauce another three more minutes. Once the Sofrito is ready, reserve.
5. Cut the beets in small taquitos and put it in the same pan of the stirfrito next to the grated carrot. Put an extra splash of oil in the pan and heat to fry 5 minutes stirring over medium heat.
Trick: You can spray a lemon splash on beet to lose the ground or humidity flavor that it usually has.
6. On the other hand, put the pot where you will make the soup and put the broth to heat with the bay leaf, the pepper in grain and the ground. When you see that it is already a little hot, do not let it boil and add the tomato sauce you had reserved.
7. Add the beet and carrot sauce to the casserole, which will have taken a reddish color confusing beet. Remove and let it continue cooking, salt test and rectify.
8. Add the parsley you had already chopped, as well as the straps of Col and the potatoes. Remove again and let cooking over low heat for twenty minutes for the vegetable to be left. This soup does not require that their ingredients are undone because they would lose their grace, although there are those who prefer them totally crushed as a fine cream.
9. When you serve the Borsch soup, it throws a Greek yogurt in the center at the last minute. Distribute the rest of the parsley throughout the dish and enjoy. Russian Borsch can be taken both cold and hot according to your taste.
