By Veronika Ermalaeva
Ingredients for 4-5 People:
• 1.5 L water
• 400-500 g beef (Tip: buy beef pre-cut into stew cubes)
• 2 large beets (or one pack of pre-cooked beets)
• 1 large carrot
• 1 large onion
• 5-6 large potatoes
• 1-2 garlic cloves
• 2 tbsp tomato paste – to taste
• Dill, parsley, and 1-2 bay leaves – to taste
• Sunflower or olive oil
• Salt and black pepper
• For garnish: 100 g smetana (a sour cream product available in Russian stores; alternatively, use sour cream or crème fraîche)
*For a vegetarian option, simply omit the meat. Borschtsch tastes just as delicious without it.
Preparation:
- Prepare the Broth:
Fill a large pot with 1.5 liters of water. Cut the meat into cubes and add it to the pot. Add a bit of salt and pepper. Skim off any foam that forms on the surface.
Bring the water to a boil. Once boiling, cover the pot with a lid and simmer the meat over low heat for 1 to 1.5 hours.
- Cook the Vegetables:
Wash and peel the beets, carrot, and onion. Grate the beets and carrot separately using a large grater, and set them aside in separate bowls. Dice the onion into small cubes.
Heat some oil in a pan. Sauté the onion and carrot for about 5 minutes, stirring occasionally. Add half of the grated beets. Fry the vegetable mixture for another 5 minutes. Add 2 tablespoons of tomato paste (to taste), mix well, and fry for another 5-7 minutes.
- Assemble the Borschtsch:
Cut the potatoes into cubes. Chop the dill and parsley finely. Peel the garlic cloves.
Add the potatoes to the meat broth and cook for 10-15 minutes. Season with salt and pepper.
Add the sautéed vegetables to the pot and stir well. Add the bay leaves. Cover the pot and cook for another 5-7 minutes.
Add the garlic, dill, parsley, and a bit more pepper. Let the borscht rest under the lid for about 5 minutes.
Finally, serve the borscht in bowls, garnished with smetana (or sour cream/crème fraîche) and a sprig of parsley.
Enjoy your meal!
Translated by Joeline O’Reilly