Preparation time: 20
Cooking time: 1 hour, 40 minutes
Total time: 2 hours
I have to be honest, I have only tried making this dish late last year. And though I have tried several varieties of it, I can’t quite honestly say that all of them are really authentic. But that doesn’t mean that they are not tasty, for all them truly were.
Now why am I saying this to you? It’s because I don’t like to trick people. I don’t like false advertising. And I absolutely despise link baiting.
What I am offering to you now is my interpretation of a dish that is somewhat foreign to me. Like I said, I only got to start cooking it late last year. But because it left a huge impression on my taste buds, it would be a travesty to not share what I know you all of you.
3 medium, well washed beets
6 cups of beef or chicken stock and vegetable stock for vegetarians
3 large peeled potatoes, chopped into cubes
3 medium sized shredded carrots
1 small, finely chopped, red onion
3 minced cloves of garlic
1/2 shredded and cored, head red cabbage
1 large, diced tomato
1 cup of tomato sauce
2 - 4 tbsp of sugar
Salt and pepper
1 tbsp of freshly chopped dill
(optional) Sour cream for topping
How to make your Red Borscht
Throw your beets in a large pot and fill it with enough water to cover all of them.
Cover the pot and boil your beets for 45 minutes or until they become tender.
Once done, put your beets on a cutting board and allow to cool. Don’t throw away the beet water though.
Now add in your chicken/beef or vegetable stock to the beet water along with the potatoes and carrots. Cover the lid and boil for 15 minutes before adding tomatoes,cabbage garlic and onions.
Back to your beets, peel and slice them and throw them back into the boiling broth mixture.
Cook for 30 minutes until the beets lose all of its color.
Once done, add in your salt and pepper, dill, sugar and tomato sauce and allow to simmer for another 10 minutes.
Serve hot and topped with sour cream.