Borscht
So, 2 versions. One is the more or less "true" one, and the other one is the lazy American one.
First of all, of course, a disclaimer - 10 Russians, 15 borscht recipes. So this is just mine :)
You will need:
a bunch of beets (preferably with greens)
2-3 potatoes
beef or veggie stock, chicken also works. Some people make it on chicken alone, i usually mix it with a vegetable broth.
a medium onion, diced
carrots, shredded or diced
a little bacon
some fresh cabbage or sauerkraut
a couple tomatoes
1. You cook the beets separately, just boil them. Save, don't cook, the greens. You can add a little vinegar to the water so that the beets don't lose color. It'll take about an hour until they're somewhat tender.
2. Bring the stock to a boil. Add cut potatoes.
3. After about 15 min add cabbage or sauerkraut.
4. In a frying pan, heat up some oil and fry the carrots and onions until the onions are golden. This is the step I like to add bacon to.
5. Add the onions and carrots to the soup.
6. Let the soup cook (not boiling) for another half hour r so.
7. In the meantime, cut up your beets, or use a grater. Let them sit with a little lemon juice.
8. Cut the beet greens and add them to the soup.
9. in that same frying pan combine the cut up beets and some garlic. Warm it but don't let the juices boil.
10. Add the beets etc to the soup - from this point on you have to really watch for the soup not to boil, it'll make the beets lose the pretty color.
11. Add quartered tomatoes. Simmer on low for another 45 minutes or so.
Serve with sour cream and a little horseradish. Garnish with dill.
Lazy American update: Now i make pre-made stock, canned beets that i don't have to cook, already shredded carrots and canned sauerkraut. My grandma would probably disown me.
Enjoy!
First of all, of course, a disclaimer - 10 Russians, 15 borscht recipes. So this is just mine :)
You will need:
a bunch of beets (preferably with greens)
2-3 potatoes
beef or veggie stock, chicken also works. Some people make it on chicken alone, i usually mix it with a vegetable broth.
a medium onion, diced
carrots, shredded or diced
a little bacon
some fresh cabbage or sauerkraut
a couple tomatoes
1. You cook the beets separately, just boil them. Save, don't cook, the greens. You can add a little vinegar to the water so that the beets don't lose color. It'll take about an hour until they're somewhat tender.
2. Bring the stock to a boil. Add cut potatoes.
3. After about 15 min add cabbage or sauerkraut.
4. In a frying pan, heat up some oil and fry the carrots and onions until the onions are golden. This is the step I like to add bacon to.
5. Add the onions and carrots to the soup.
6. Let the soup cook (not boiling) for another half hour r so.
7. In the meantime, cut up your beets, or use a grater. Let them sit with a little lemon juice.
8. Cut the beet greens and add them to the soup.
9. in that same frying pan combine the cut up beets and some garlic. Warm it but don't let the juices boil.
10. Add the beets etc to the soup - from this point on you have to really watch for the soup not to boil, it'll make the beets lose the pretty color.
11. Add quartered tomatoes. Simmer on low for another 45 minutes or so.
Serve with sour cream and a little horseradish. Garnish with dill.
Lazy American update: Now i make pre-made stock, canned beets that i don't have to cook, already shredded carrots and canned sauerkraut. My grandma would probably disown me.
Enjoy!