Has ir happened to you that someone told you that the only Russian soup they know of is Borscht. However, when you genuinely want to figure out how on earth you cook this one, they simply smile at you and say something in the genre: “Ask Google”.
Today, my dear readers, is the day I am telling you everything you need to know about Borscht. Let’s just start by saying that there are two types of this soup: one that is made with meat stock and pieces of beef, and the other, the one that is more simple, is prepared with a bunch of vegetables put together (afterall, this is what each soup is about, and it all depends on the mixture you put in your soup)
Its quite quick to make, really. You just have to have a little bit of patience and wait. The secret is in vinegar and tomato paste, it all works out for the best if you pace yourself and put just the right amount. The more tomato paste there is, the less red you’ll get as the end result. The more vinegar you put, the more zest there is.
This is how I make it:
1 medium beet, 2 carrots, 1 big onion, 1.5 liter of vegetable stock (or you may make it simply with water), half a cabbage, 3 potatoes, 4 cloves of garlic, tomato paste, vinegar, parsley.
Get your veggie stock in a saucepan, let it come to a boiling point (or water) Dice the onion and your carrots. Put them in the frying pan (onion first), let them fry for 2 minutes until the onion changes color and becomes transparent. While these two are working together, slice your cabbage into narrow bands, peel the skin off the beet and shred it! Get the mixture of onions and carrots into the stock, cabbage as well. Do not forget to peel the potatoes and dice them nicely, get them together with the party.
Wait for about 10 minutes, let all the veggetables soak each others juices in. While those are cooking, get working on the beet. You have shredded it already, so no worries there! All that is left to do is to fry it a little without any oil on a frying pan, about 2 minutes. Then, add some tomato paste (I added about 3 tablespoons), mix, let it fry once more. Take vinegar and add 2 tablespoons into the mix, stir a little. Wait for a couple of minutes, then add it to the stock. Mix, so that you’ll have a nice even red-orange color.
Slice garlic cloves and cut some parsley. Save these two for last, as you have to let Borsch to actually become one. *Taste your food! Always! If you feel like there is not enough zest for you, and the vinegar you put refuses to work the way it’s supposed to, don’t be afraid to put some more, just taste it afterwards! After some time waiting, add parsley and diced garlic, mix and…wait a little, for about 5 minutes. Let garlic do its job. Of couse, do not forget about salt and pepper, these according to your own taste.
Your first Borscht is ready! Enjoy every bit of it!
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