Russian Borsch Recipe

Ingredients to make Russian Borsch:

• 2 pieces of raw beetroot
• 1 piece of cabbage or white cabbage
• 2 pieces of carrot
• 1 piece of onion
• 2 cloves of garlic
• 1 bunch of fresh parsley
• 2 bay leaves
• 1 liter of vegetable broth
• 1 tablespoon of concentrated meat or beef broth type Bovril
• 1 ripe pear tomato or similar
• 1 cup of crushed tomato
• 1 pinch of ground black peppercorns
• 1 splash of extra virgin olive oil
• 1 tablespoon of brown or white sugar
• 1 tablespoon Greek yogurt or sour cream

How to make Russian Borsch:

1. Chop and grate the carrot, peel and chop the onion into squares and do the same with the potato and garlic in sliced ​​form. Peel the tomato and remove its seeds. Next, prepare a homemade vegetable broth or use a concentrated vegetable broth if you prefer.
2. Tip: We recommend that the pieces of each vegetable or vegetable are not too small.
3. Chop the parsley and a few thin slices of cabbage in pen. Reserve half of the parsley to decorate the dish later.
4. Tip: It is important that you cut the cabbage into thin slices so that the soup is lighter and easier to drink.
5. Sauté the garlic and onion for about three minutes over medium-low heat. Stir so that it doesn’t burn and then add the tomato and let it sauté for three more minutes, a sauce will form.
6. Then, after the corresponding three minutes have passed, add the crushed tomato sauce together with a tablespoon of sugar to counteract the acidity of the tomato; Stir and fry for another three minutes. Once the sauce is ready, reserve.
7. Cut the beetroot into small cubes and put it in the same frying pan with the grated carrot. Put an extra splash of oil in the pan and heat to fry for 5 minutes, stirring over medium heat.
8. Trick: You can sprinkle a squeeze of lemon on the beet so that it loses the earthy or moist flavor that it usually has.
9. On the other hand, put the pot where you will make the soup and put the broth to heat with the bay leaf, the peppercorns and the ground pepper. When you see that it is already a little hot, do not let it boil and add the tomato sauce that you had reserved.
10. Add the fried beetroot and carrot to the pan, which will have taken on a reddish color blending in with the beetroot. Stir and let it continue cooking, test for salt and rectify.
11. Add the parsley that you had already chopped, as well as the cabbage strips and the potatoes. Stir again and cook covered over low heat for twenty minutes so that the vegetables are al dente. This soup does not require its ingredients to be undone because they would lose their charm, although there are those who prefer them completely crushed like a fine cream.