How To Prepare Borscht

Borscht is type of soup which is of Ukrainian origin and is popular in many Eastern as well as Central European countries. In most of these countries this soup is made of beetroot which is the main ingredient and therefore giving it a deep reddish purple color. Tomato is, however, the main ingredient in some countries with beetroot being the secondary ingredient. Borscht is one of the easiest appetizers and the borscht recipe is cheap and easy to prepare.

In order to prepare borscht in a proper manner one will need several healthy food items and this will include 6 cups of water, ¾ tablespoon salt. ½ cup finely chopped carrots, ½ stalk chopped celery, ¼ cup chopped green bell pepper which is divided, 1 medium beet, 1/3 cup butter, 3 potatoes quartered, ½ cup canned peeled and diced tomatoes, ½ cup chopped onion, ¼ cup heavy cream, ¾ cup diced potatoes, 3 cups finely shredded cabbage that is divided, 1 tablespoon dried dill weed, ¼ teaspoon ground black pepper to taste as well as salt to taste.

The first step in preparing borscht is by placing the water, carrots, salts, celery, ½ of the bell pepper, tomatoes, beet as well as the quartered potatoes in a large stock pot and this is should be over high heat and bring it to boil. The second step in preparing this type of appetizers is to melt the 1/3 cup butter in a separate skillet over medium heat. Sauté the onions in the butter until they are tender for approximately 5 minutes. Proceed by stirring in tomatoes and reduce the heat to medium low and simmer for additional 15 minutes. You should also remove ½ cup sauce from skillet and set aside. The remaining sauce should be used to stir half of the cabbage into the skillet and continue with the simmering for 5 more minutes or until tender.

You should also remove the beet from boiling liquid and discard. The potatoes should also be removed with a slotted spoon or tongs and place them in a bowl with remaining 1 tablespoon of butter and the cream and mash them together until they are smooth. Also return the ½ cup of reserved onion tomato sauce to the stock pot and stir in diced potatoes and proceed to simmer they are tender but at the same time firm for approximately 5 minutes. You should also increase the heat to low boil and stir in the cabbage that is remaining, tomato sauce as well as mashed potatoes. Reduce the heat so as to avoid spoiling it and simmer for few minutes. Lastly stir in the remaining bell pepper, season with black pepper and finish by serving to give you a tasty and a cheap easy appetizer.

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