Ingredients

To decorate

Features

Description

Borscht — beet soup is a classic in Russia, Poland and Ukraine.

1. Cut the beets, carrots and celery on a fairly thick wedges. Melt the butter in a saucepan and fry the onion for 5 minutes, stirring occasionally.

2. Add the beets, carrots and celery and cook 5 minutes, stirring occasionally.

3. Add the garlic and chopped tomatoes into the pan and cook, stirring, for 2 minutes.

4. Put the bay leaf, parsley, black pepper in a piece of cheesecloth and tie in a bag.

5. Pour the broth into the pan with the vegetables and add the bag of spices. Bring to a boil, reduce heat, cover and cook for 1 1/4 hours, until the vegetables are very soft. Throw the bag. Add beet kvass and season. Boil. Pour into bowls and serve with sour cream and dill or chives.

Note

beet kvass — fermented beet juice, which gives the borsch intense red color and acidity. If he does not get it, peel and grate the beets 1, 150 ml of broth, add 2 teaspoons of lemon juice. Bring to a boil, cover and let sit for 30 minutes before using the filter.

Translated by site: wday.ru