Russian Food and Drink Ideas

Vegetable Borsch Soup

This beet borscht soup recipe has authentic Russian roots. Serve it with sour cream.
For US to UK equivalents see this rough guide

Recipe Ingredients:

• 1 tbsp vegetable oil
• 1-1/2 cups onion, finely chopped
• 5 medium beets
• 5 tsp tomato paste
• 6 cups chicken stock
• 2 large potatoes
• 1 medium cabbage head
• 1/2 tsp ground black pepper
• 1 clove garlic, minced

Method:

Peel and cut raw beets in cubes. Peel and cube potatoes. Finely chop cabbage.

Heat oil in a large skillet over medium-high heat. Add onion and saute until browned, about 5 to 7 min.

Add beets and carrot. Saute, stirring constantly, for 10 min.

Stir in tomato paste. Remove from heat and set aside.

In a large stock pot, bring chicken stock to a boil over high heat. Add potato and cook for 3 min. Add cabbage and continue boiling for 5 min.

Add reserved beet-tomato paste mixture, green pepper, salt and black pepper. Reduce heat to a simmer and cook for 15 min.

Remove from heat. Stir in garlic and herbs. Serve hot.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.

For US to UK equivalents for food weights and measurements see this rough guide

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