Usuba
Borscht with Beets and Garlic
Traditional borscht with vegetables and fragrant garlic. Fresh flavor is achieved through a three-stage addition of beets, which preserves the bright color and rich taste of the soup.
- Total
- 50 min
- Standard serving
- 947.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Grate the carrots and beets on a coarse grater. Cut the potatoes into cubes, chop the cabbage finely. Divide the beets into three parts: set two parts aside, and pour boiling water over one part and let it steep.
- 2
Step 2
In a pot, melt the butter, add finely chopped onion and fry until golden brown.
- 3
Step 3
Add cabbage, carrots, one part of beets, and potatoes. Stew the vegetables over medium heat.
- 4
Step 4
When the vegetables are ready, add the broth in a 2:1 ratio to the dressing. Salt and pepper to taste. Bring to a boil.
After about 30 minutes of boiling, add the second part of the beets. Lightly press the garlic with a knife, then finely chop it and add it to the soup.
Pour in the juice from the infused beets — this will give the soup a rich red color. Add finely chopped dill and serve.
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