logo SUPERCOOK
 
russian flag
Home World Foods Culinary language Culinary fun Blog
 
 
  New recipes:  
 
 
     
 
 
     
 
 
     
 
 
 

Borsch (Russian Vegetable Soup)

 
Highslide JS
 
 

Ingredients

Water or stock 1 l
Cabbage 150 g
Beetroot 1 small
Chopped tomatoes 200 g
Potatoes 100 g
Carrot 1
Onion 1
Garlic 1 clove
Olive oil 50 g
Sugar 1 tbsp
Vinegar 1 tbsp
Flour 1 tbsp
Butter 25 g
Chopped parsley or dill 2 tbsp
Salt, pepper to taste
 
 

Instruction

  • Bring water to the boil. Add sliced cabbage to the water:

Highslide JS Highslide JS Highslide JS
  • Heat some oil in the frying pan. Add grated beetroot, chopped tomatoes, sugar, vinegar and a small amount of water. Cook over gentle heat for about 10 min:

Highslide JS Highslide JS Highslide JS
  • Peel and dice the potatoes and add them to the cabbage:

Highslide JS Highslide JS
  • Grate the carrot and slice the onion. Add the beetroot and tomato mix to the borsch. Fry the carrot and onion in a little oil for 3-4 min:

Highslide JS Highslide JS Highslide JS
  • Add the carrot and onion mix to the borsch. Melt the butter in the frying pan, add the flour and cook about half a minute:

Highslide JS Highslide JS Highslide JS
  • Add  the flour to the borsch. Taste the soup and add salt and pepper and cook for 20 min. Add chopped herbs:

Highslide JS Highslide JS Highslide JS
  • Leave to stand for 5 min. Add finely grated garlic:
Highslide JS Highslide JS
 
  • Serve the borsch topped with soured cream:

 

Highslide JS
 
 
Back to Soups
 
 
Russian Flag     Sitemap     UK Flag
up Яндекс цитирования     up
 
 
 
     
 
 
     
Egg dishes
Salads
Sandwiches & Bruschettas
Soups
Vegetables
Fish & Seafood
Meat & Poultry
Mushroom Dishes
Pasta Dishes
Garnish
Sauces & Dressings
Vegetarian Dishes
Desserts
Herbs & Spices
Weights & Measures