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Russian Borsch

Veggie.Lover's picture
Ingredients
  Beetroot 200 Gram
  Cabbage 200 Gram, finely chopped
  Onion 200 Gram, finely chopped
  Potato 1 Large, finely chopped
  Carrot 1 , grated
  Tomato ketchup 6 Tablespoon
  Cooked tomatoes 1 Kilogram (Make The Tomato Puree)
  Lemon juice/Vinegar 1 Tablespoon
  Sugar 3 Tablespoon
  Butter 4 Tablespoon
  Bay leaf 1
  Cornflour 2 Tablespoon
  Cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Wash and peel beetroot, wash again and grate it.
Add 1 tablespoon butter and one cup water to grated beetroot and boil till it is just cooked.
Add vinegar, tomato puree and tomato ketchup.
Melt remaining butter in a pan and fry onion, cabbage, potatoes and carrot.
Add three cups water and cook till vegetables are tender.
Add salt, pepper, sugar and bay leaf.
Also add beetroot mixture.
Simmer on low heat for four to five minutes.
Blend cornflour with four tablespoons water and add it to simmering borsch.
Cook for a minute more; remove from heat.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled

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