Ukrainian Beetroot Borscht

The recipe

Instructions

1. 1
   Peel and coarsely grate the beetroot and carrot, dice the potato and onion, and shred the cabbage.
2. 2
   Soften the onion and garlic in a large pot for 5 minutes, then add the beetroot, carrot and tomato puree and cook for 5 more.
3. 3
   Pour in 1.5 litres water with the crumbled stock cube, add the potato and simmer for 15 minutes.
4. 4
   Add the cabbage and vinegar and cook for another 15-20 minutes until everything is tender.
5. 5
   Season with the salt, ladle into bowls and finish each with a spoonful of sour cream.

Reviews

No reviews yet. Made this recipe? Be the first to share how it went.

Sign in to leave a review.