RUSSIAN pyccкий | |
WELCOME TO THE RUSSIAN PAGES | Help | Accessibility |
About RussiaAbout Russia home | Geography | Picture Gallery | Politics | History | Religion | Sport | Food | Poetry | Russian Events in the UK | More about Russian Russian CuisineMake your own BorschchHere is a vegetarian recipe for Borshch for six people: Ingredients
If cooked with raw beetroot for making a stockPeel the beetroots (keep green foliage, can be added to the soup later) boil them until they are cooked, get the beetroots out saucepan (for later use). Put peeled diced potatoes into the boiling stock, leave to simmer with the bay leaf (maybe add a couple of dried mushrooms as well). Meanwhile fry the peeled grated carrot with two cloves of garlic, chopped mushrooms, finely chopped onions and a pinch of dry mixed herbs separately in the sunflower oil , add chopped tinned or fresh tomatoes and finely chopped fresh herbs (for those who like it spicy – some paprika would be nice as well). Add the mushroom sauce to the saucepan with potatoes (they must be almost cooked by now). Then slice cabbage, add it to the saucepan, give it a couple of minutes then check whether the potatoes are ready. Add washed and chopped beetroot foliage to the saucepan, then squeeze half a lemon and at last add the grated beetroot (the ones you used before for cooking the stock). Bring it to boil, switch of the cooker cover the saucepan with a lid and leave it for at least 10 minutes to infuse all the vegetable flavours. If you prefer to use the cooked beetroot – just start with boiling potatoes, follow all the stages and add the grated beetroot with its juice to the saucepan at the end. The main secret about borshch is not to overcook the vegetables, the lemon juice added before the grated beetroot helps the soup to keep the beautiful beetroot colour. Borshch is delicious when served with soured cream and crushed garlic, and a pinch of fresh herbs. About beetrootSome English people have been put off beetroot because of the tradition of pickling it in vinegar. This delicious sweet vegetable is extremely healthy and supposed to improve brainpower and the immune system. It's very high in the mineral boron. And it's a traditional ingredient in many Russian dishes. |
Site supported by: |