Borscht with Green Sour Cream

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

You can do without meat broth by replacing it with vegetable broth made from onions, carrots, celery, and garlic. The entire cooking process will take about forty minutes.

Ingredients

Veal Bones - 4 lbs
Carrot - 3 pieces
Celery salt - 2 stalks
Spanish onions - 1 head
Spanish onions - 2 heads
Beetroot - 2 lbs
Tomatoes - 14.1 oz
White Cabbage - 17.6 oz
Dry White Wine - 7 fl oz
Potato - 14.1 oz
Vegetable Oil - 3 fl oz
Parsley - 1.8 oz
Dill - 1.8 oz
Adjika - 1 tablespoon
Garlic - 8 cloves
Sugar - 1 tablespoon
Green peppercorns - 8 pieces
Bay leaf - 1 piece
Ginger - 1.8 oz
20% Sour Cream - 8.8 oz
Scallions - 3.5 oz
Olive Oil - 1 fl oz
Dijon Mustard - 1 tablespoon
Lemon - ½ pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a large pot, simmer the broth using a ratio of five liters of water to two kilograms of veal bones. Before adding water, you can roast the bones in an oven preheated to 356°F for an hour. Roasted bones add a richer flavor and a distinctive brown color to the broth. However, in the case of purple borscht, the latter aspect does not play an aesthetic role.

Step 2

In addition to the water, you need to add one medium yellow onion, one large carrot, two stalks of celery, and a piece of ginger to the bones. Bring to a boil, skimming off the foam and fat, and simmer for one and a half hours. After that, add a bay leaf, wine, and whole black peppercorns, and continue to simmer for another half hour.

Step 3

During this time, you need to do the following: peel and dice the beetroot into small cubes. Peel and dice the potatoes and carrots into small cubes as well. Finely chop the onion and the tomatoes. Shred the cabbage thinly. Place all these ingredients into separate containers, and cover the potatoes with water to prevent them from browning unnecessarily.

Step 4

Now, in another large pot, heat some vegetable oil and sauté the onion until soft. Then mix it with the carrot and beetroot and simmer for about fifteen minutes, until the beetroot and carrot are tender. After that, add the chopped tomatoes and continue to simmer, stirring occasionally, for another ten minutes. Finally, add a teaspoon of spicy adjika, stir in the cabbage, and simmer together with the cabbage for another fifteen minutes.

Step 5

Next, simply add the potatoes to the pot, pour in the strained broth, stir the contents of the pot, bring to a boil, and then simmer until the potatoes are cooked through. You can easily check for doneness by fishing one out of the pot and tasting it, being careful not to burn yourself. Season with salt and pepper, and stir.

Step 6

Now finely chop the dill and parsley, crush eight cloves of garlic in a mortar or using a garlic press, and mix the crushed garlic and herbs into the borscht. Turn off the heat and let the borscht steep for about fifteen minutes.

Step 7

In the meantime, blend olive oil, sour cream, green onions, the juice of half a lemon, and mustard in a blender until the sauce is a smooth, uniform green color. Serve the borscht with this sauce.