Mariupol Borscht
Soups • Ukrainian
Description
Borscht recipe from a local chef from Mariupol
Ingredients
- Salad Potatoes 6 pieces
- Chicken Broth 5 qt
- Yellow Beets 2 pieces
- Carrot 1 piece
- White Cabbage 5 oz
- Orange Bell Peppers 1 piece
- Orange Bell Peppers 1 piece
- Horseradish Leaves 0 oz
- Tomatoes 4 pieces
- Garlic 8 cloves
- Cilantro ½ bunch
- Ground Black Pepper to taste
- Salt to taste
- Wheat Flour 0 oz
Step-by-Step Guide
Step 1
Put the broth on the heat and add the chopped potatoes.
Step 2
Grate the beets and carrot on a coarse grater. Heat a saucepan, add olive oil, add the root vegetables, and sauté over medium heat for 7 minutes. Blanch the tomatoes, remove their skins, chop them roughly, add to the saucepan, and sauté everything together for another 5 minutes.
Step 3
Remove the stems and white membranes from the peppers, and cut them into 1 cm squares. Roll 4 cabbage leaves into a cigar shape and cut into strips 3–5 mm wide.
Step 4
Add all the vegetables to the pot and cook for 25–30 minutes.
Step 5
Taste for salt and pepper and add if necessary. If it lacks acidity, add vinegar — but no more than 2 tablespoons.
Step 6
Add the flour that has been toasted in a dry skillet until golden.
Step 7
Add the grated horseradish and garlic, crushed with the flat side of a knife. Cook for another 10 minutes.
Step 8
Set aside for 30 minutes. Serve with cilantro and sour cream of the highest fat content.
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