Moscow-Style Borscht
Soups • Russian
Description
A calm and soothing recipe that requires two types of cabbage: fresh and fermented. This recipe is inspired by the culinary expertise of a well-known chef.
Ingredients
- Campbell's Beef Broth 25 fl oz
- 9% Vinegar 0 fl oz
- Butter 0 oz
- Sugar 0 oz
- Passata Tomato Sauce 0 oz
- Sweet Pepper 0 oz
- Carrot 0 oz
- Onion 0 oz
- Vegetable Oil 0 fl oz
- Garlic 0 oz
- Bay leaf 0 oz
- Paprika 0 oz
- Paprika 0 oz
- Salt 0 oz
- White Cabbage 0 oz
- Sauerkraut 0 oz
- Herbs 0 oz
- Sour Cream 5 oz
Step-by-Step Guide
Step 1
Cut the carrot, onion, bell pepper, beetroot, and cabbage into thin strips. Mince the garlic. Sauté the onion, carrot, and pepper in vegetable oil.
Step 2
Sauté the beetroot in butter, then add vinegar, sugar, and tomato paste, and simmer until cooked through.
Step 3
Place the broth over medium heat and bring it to a boil. Add the chopped cabbage and bring it to a boil again. Then, add the sautéed mixture of onion, carrot, and bell pepper.
Step 4
Stir in the sautéed beets, spices, and garlic.
Step 5
Pour into plates and garnish with herbs. Serve with sour cream.
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