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RUSSIAN BEET BORSCH

Dagwood's picture
This is a one of the staple diet of Russian cuisine and there is a lot of variation to this recipe.
Ingredients
  Beets 1 Cup (16 tbs), finely chopped
  Carrots 1 Cup (16 tbs), finely chopped
  Onions 1 Cup (16 tbs), finely chopped
  Tomato pulp/Canned pulp 1 Cup (16 tbs) (strained)
  Cabbage 1 Cup (16 tbs), finely shredded
  Whipped cream 1 Tablespoon (sour)
  Butter 1 Teaspoon (Leveled)
  Lemon juice 1⁄2 Teaspoon
  Sugar 3 Tablespoon
  Water 100 Milliliter
Directions

MAKING
1. In a pan, take beets, carrots and onions.
2. Cover it with water and let it simmer for 20 minutes.
3. Add tomato pulp and cabbage and let it simmer for a further 15 minutes.

SERVING
4. To serve Russian Beet Borsch, take the soup in bowls and add 1 teaspoon whipped cream, a little butter and ½ teaspoon lemon juice to each bowl. You can serve this soup either hot or cold. If you enjoy this soup sweetened, add 3 tablespoons of sugar to the tomatoes while preparing it.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Beet
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
3

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