Siberian Borscht is a traditional Russian recipe (from Siberia) for a classic beetroot-based vegetable and meat soup cooked in a stock base. The full recipe is presented here and I hope you enjoy this classic Russian version of: Siberian Borscht.
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Ingredients:
1l stock (meat or vegetable)
2 medium potatoes, peeled and cubed
¼ medium cabbage, diced
1 large beetroot, grated
1 large carrots, grated
1 large onion, chopped
2 large tomatoes, chopped
4 garlic cloves chopped
1 tsp dill
1 tsp vinegar
¼ tsp sugar
250g cooked meat (optional)
Curd (substitute with sour cream)
salt and freshly-round black pepper, to taste
Method:
In order to get bright red colour, do not overcook beetroot.
Pour your stock into a large saucepan, place over medium heat and bring to simmer. Add in the cubed potatoes, followed by the cabbage.
In a separate pan, fry the chopped onions in a little oil for about 4 minutes until wilted. Add the grated carrot, beetroot and chopped tomatoes and continue frying over low heat until they soften. At this point add the chopped garlic, sugar and vinegar and take the pan off the heat.
After the potato and cabbage are fully cooked, add in the fried vegetables (and cooked meat if desired).
Season with fresh dill, black pepper and salt. Let it stand for some time for the colours and flavours to develop.
At this point put back on the heat to warm up. Serve hot with garnished curd (1 table spoon per plate) and garlic bread.
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