Borsch - Colorful with Flavor Loaded Vegetables
Borsch! This iconic soup, is brimming with earthy flavors and a vibrant ruby-red color. Beets, carrots, cabbage, and tomatoes are stewed in a rich beef broth, making this soup soul-warming for sure.
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Ingredients
- 1 teaspoon tomato paste
- 2 tablespoon butter or olive oil
- 1 onion small
- 2 beets small
- 3 carrots
- 1 cabbage small head
- 3 potatoes
- 6 cups beef broth
- salt
- pepper
- 2 bay leaf
- 4 allspice
- 3 tomato
- 3 tablespoon parsley chopped separated
- sour cream for garnishing
Instructions
- Prep the vegetables.
- Dice the onion.
- Julienne the beet, carrots, and cabbage.
- Cut the potatoes in chunks and leave them in a bowl of water to keep them from oxidizing.
- Slice the tomatoes.
- Chop the parsley.
- Scrub the second beet (the smallest beet), trim it's ends.
- Place the beet in a small cooking pot with 2-inches of water and cook on slow heat, cover. We are extracting the color from this beet to add to the end of our cooking.
- In a cooking pot, sauté the onions in oil or butter. Cook until translucent. Add the tomato paste and cook for a minute.1 teaspoon tomato paste, 2 tablespoon butter , 1 onion
- Add the beets and sauté for a few minutes.2 beets
- Next, add the carrots and cook for 2-3 minutes.3 carrots
- Season with salt and pepper.salt, pepper
- Put in the cabbage and sauté with the other vegetables.1 cabbage
- Add the beef broth and meat and bring it to a boil.6 cups beef broth
- Once it comes to a boil, lower the heat and add the potatoes, tomatoes, bay leaves, and allspice.3 potatoes, 2 bay leaf, 4 allspice, 3 tomato
- Cook for 20-30 minutes until potatoes are done.
- Add the beet that has been cooking separately, with the cooking water into the whole pot.
- Garnish with chopped parsley and dollop of sour cream.3 tablespoon parsley chopped separated, sour cream
Notes
