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How to make Borscht?
Ingredients:
• 2 large or 3 medium beets, peeled and grated
• 1 large carrot, peeled and grated
• 1 medium onion, finely chopped
• 2 tomatoes, peeled and chopped (or 1 cup canned tomatoes)
• 1/2 head of cabbage, finely sliced
• 1 large potato, cut into small cubes
• 6 cups vegetable or chicken broth
• 2 tablespoons tomato paste
• 2 tablespoons vegetable oil
• 1 teaspoon sugar
• Salt and pepper to taste
• 2 cloves garlic, minced
• Sour cream and fresh dill for garnish
Instructions:
1. Prepare the Vegetables: Peel and grate the beets and carrots. Finely chop the onion, slice the cabbage, and cube the potato.
2. Sauté the Onion: In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it’s translucent.
3. Cook Beets: Add the grated beets to the pot and sauté for about 10 minutes, stirring occasionally.
4. Add Carrots and Tomato Paste: Mix in the grated carrots and tomato paste. Continue to cook, stirring for about 5 minutes.
5. Add Broth and Other Vegetables: Pour in the broth, and then add the chopped tomatoes, cubed potatoes, and sliced cabbage. Bring to a boil, then reduce the heat to low, and simmer until all the vegetables are tender, about 20-30 minutes.
6. Season: Add the sugar, salt, and pepper. Adjust the seasoning to your taste. Mix in the minced garlic.
7. Serve: Serve hot, garnished with a dollop of sour cream and a sprinkle of fresh dill on each bowl.
This hearty and colorful soup is a staple in Eastern European cuisine, offering both a delightful taste and an attractive presentation. Enjoy your Borscht!