Classic Russian Borscht
Ingredients
Recipe Ingredients:
Preparation
Step 1. In a 7.25-qt Dutch oven or a soup pot, combine the low-sodium beef broth, russet potatoes, and bay leaf. Bring the Dutch oven to a boil over high heat. Lower the heat and allow it to simmer for 20 minutes. Add the cabbage. Allow it to simmer for 8 minutes.
Step 2. Meanwhile, in a sauté pan, heat up the canola oil over medium heat. Add the onions to the sauté pan; cook for 8 minutes or until the onions are lightly browned. Add the beets, carrots, apple cider vinegar, and garlic; cook for 5 to 10 minutes or until no liquid can be seen in the pan. Add the plum tomatoes and tomato paste; cook for 3 minutes or again until no liquid can be seen in the pan.
Step 3. Step 1 and 2 should finish around the same time. Add the beets mixture to the Dutch oven; allow it to simmer for 5 minutes.
Step 4. Fish out the bay leaf. To serve, top with the sour cream and sprinkle with dill and freshly ground pepper.
Preparation Instructions:
Notes
Alex is from Russia (this may explain the frequent use of beets in our recipes). The credit of this recipe goes to my mother-in-law “mamushka” Olga. Whenever she visits us, this dish graces our table – and so are the crêpes, jams, kharcho, and pelmeni. She is a brilliant cook and this is the best borscht recipe.