Classic Borscht with Tomatoes

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Here, the key ingredients are doubled: beets and beet juice, tomato paste, and plum tomatoes. A recipe by John Smith, chef at a popular American restaurant.

Ingredients

Vegetable Oil - 5 fl oz
Carrot - 15.9 oz
Onion - 15.9 oz
Sweet Pepper - 15.9 oz
Beetroot - 42.3 oz
Garlic - 1.8 oz
White Cabbage - 15.9 oz
Meyer Lemon Juice - 2 fl oz
Sugar - 3.5 oz
Campbell's Beef Broth - 8 qt
Crushed Tomatoes in Their Own Juice - 17.6 oz
Beetroot - 8 fl oz
Passata Tomato Sauce - 7.1 oz
Bay leaf - 5 pieces
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Chop the onion and carrot, then sauté them in vegetable oil.

Step 2

Sauté the chopped beets separately, then add tomato paste, canned tomatoes, and sauté again.

Step 3

Add all the vegetables to the prepared beef broth. Increase the heat and bring the soup to a boil.

Step 4

Add the cabbage and bring it back to a boil.

Step 5

Add bell pepper and beetroot juice.

Step 6

Season with salt and pepper, and add the bay leaves.

Step 7

When the borscht is ready, add lemon juice and sugar to it. For color, you can grate boiled beets into the borscht and enhance the flavor with garlic and dill.