Mariupol Borscht
⏳ Time
1 hour 10 minutes
🥕 Ingredients
14
🍽️ Servings
6
Description
Borscht recipe from a local chef from Mariupol
Ingredients
- Salad Potatoes - 6 pieces
- Chicken Broth - 3 qt
- Yellow Beets - 2 pieces
- Carrot - 1 piece
- White Cabbage - 7.1 oz
- Orange Bell Peppers - 1 piece
- Orange Bell Peppers - 1 piece
- Horseradish Leaves - 0.7 oz
- Tomatoes - 4 pieces
- Garlic - 8 cloves
- Cilantro - ½ bunch
- Ground Black Pepper - to taste
- Salt - to taste
- Wheat Flour - 1.8 oz
Step by Step guide
Step 1
Put the broth on the heat and add the chopped potatoes.
Step 2
Grate the beets and carrot on a coarse grater. Heat a saucepan, add olive oil, add the root vegetables, and sauté over medium heat for 7 minutes. Blanch the tomatoes, remove their skins, chop them roughly, add to the saucepan, and sauté everything together for another 5 minutes.
Step 3
Remove the stems and white membranes from the peppers, and cut them into 1 cm squares. Roll 4 cabbage leaves into a cigar shape and cut into strips 3–5 mm wide.
Step 4
Add all the vegetables to the pot and cook for 25–30 minutes.
Step 5
Taste for salt and pepper and add if necessary. If it lacks acidity, add vinegar — but no more than 2 tablespoons.
Step 6
Add the flour that has been toasted in a dry skillet until golden.
Step 7
Add the grated horseradish and garlic, crushed with the flat side of a knife. Cook for another 10 minutes.
Step 8
Set aside for 30 minutes. Serve with cilantro and sour cream of the highest fat content.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.