Ingredients for - Borscht Classic
How to cook deliciously - Borscht Classic
1. Stage
Boil washed and peeled beets in water with vinegar for 40 to 90 minutes, depending on size and "age". Cut the boiled beets into slices or shreds. Do not pour the broth out!!!
2. Stage
I prepare broth in advance and put it in the refrigerator overnight, the "turbidity" settles to the bottom - no clarification is required. In the boiling broth or water put shredded cabbage and diced potatoes, bring to a boil and cook for 15 minutes.
3. Stage
In a pan with boiling oil add onion and fry until transparent, add grated or sliced carrots, fry for 4 minutes and add tomato paste, fry for another 3-4 minutes.
4. Stage
In the broth with the cabbage and potatoes, we introduce the passaged vegetables, chopped beets and their broth to give a "noble" color. I add two ladles, and you to your taste. We add salt, pepper, spices, a pinch of citric acid (to taste), mix thoroughly and cook for another 7-10 minutes. Remove from the fire, add crushed garlic and let stand for 10 minutes.
5. Stage
Before serving, add sour cream (if the borscht is lean - at your discretion) and herbs. That's all. Bon appetit.
