Ingredients
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40-50 g dried mushrooms
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2 medium beetroots (approx. 10 cm length)
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3 medium potatoes (approx. 300 g)
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2 medium onions
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2 medium carrots
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parsley room (medium carrot size)
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celery root (medium carrot size)
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70 g tomato paste
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¼ medium white cabbage, fresh
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approx. 3 tbsp 5% vinegar or 1.5 tbsp 9%
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1 tsp sugar
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vegetable oil for frying
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4 allspice berries
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1 bay leaf
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2 cloves garlic
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3-4 branches dill or/and parsley or 1 tsp dried dill or/and parsley
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salt
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sugar
Directions
Baked beetroot borsch with mushroom broth is marvelous! Beside its rich flavor, which is a differential peculiarity of Ukrainian borsch and the reason why they are so popular worldwide, it has a unique note of ‘baked’ vegetables and a distinctive sweet flavor. This borsch tastes as if it was cooked over the fire. It is wonderful!
Today's visits: 1.
Steps
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1
Done
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Bake the beetroots in the oven. Tips for baking beetroots you can read here. For this borsch, I recommend bake beetroots without foil. |
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2
Done
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Peel the beetroots and cut into strips (4 cm length, 3 mm thick, 3-5 mm width). |
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3
Done
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Place dried mushrooms in a bowl and cover with boiling water. Let sit 30 for minutes. |
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4
Done
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Peel and cut potatoes into 2x2 cm cubes. |
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5
Done
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Cut cabbage in 2-3 mm thick strips. |
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6
Done
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In a pot, add cold water and bring to a boil over high heat. |
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7
Done
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Take the dried mushrooms out of the soaking liquid, squeeze and cut into strips. Add the mushroom liquid to a boiling water. Bring to a boil. |
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8
Done
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Add the potatoes, the mushrooms and the cabbage to boiling water and simmer for 15 min. |
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9
Done
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Cut the onions into small cubes, the carrots - into quarter circles and the celery and parsley root into small 3x3 mm cubes. |
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10
Done
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In a pan, heat 2-3 tsps oil and cook the vegetables until golden. |
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11
Done
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To the pot, add the baked beetroots, the cooked vegetables, bay leaf, allspice and tomato paste. Bring to a boil and cook until done, approx. 5-10 min. |
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12
Done
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Try borsch and add salt, pepper and vinegar to your taste. |
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13
Done
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Mince or chop garlic; add to borsch. |
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14
Done
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Add finely chopped greens and bring to a boil. Remove from heat, cover and let stand for at least 30 min. |
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15
Done
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Borsch tastes best the next day. How to serve: Serve hot with sour cream, bread and salo. How to keep: Can be kept refrigerated for up to 5 days. |
