Although borschts made their way into Russian cuisine from the Ukraine, they have become one of the most commonly prepared Russian soups and are a favorite for all Russians. They're cooked using a myriad of vegetables, however, beetroots and cabbage are a must.
Try these 3 versions of borscht and enter the world of Russian cuisine:
Ingredients: 17.5 oz beef or veal breast, 1 beetroot, 3.5 oz smoked pork breast, 1 parsley root, 1/2 celery root, 4 garlic cloves, 10.5 oz sour beetroots, 9 oz cabbage, 2 onion heads, 8 1/3 cups kvass, 2 oz salo, 2/5 cup sour cream, several bunches dill or parsley, salt and black pepper to taste.
Preparation: Pour water over the fresh beetroot and let it soak in it for 3 days, then grate on a coarse grater.
Cut the veal and beef breast, chop the onions and roots and put everything, along with the sour beetroots, in a large pot, season with salt and black pepper and pour the kvass over them.
Foam will start to appear on the surface, keep removing it with a spoon until it stops, then transfer the products to an earthenware pot and bake in the oven for about 4 hours. Once cooked, add the salo that's been rubbed with garlic and put 2 tbsp of sour cream in each bowl of borscht when serving.
Ingredients: 2 beetroots, 10.5 oz cabbage, 2 carrots, 2 onion heads, 3.5 oz salo, 1 tbsp tomato paste, 1 tbsp sugar, 1 tbsp vinegar, 8 1/3 cups meat broth, several bunches dill or parsley, 2/5 cup sour cream, salt and black pepper to taste.
Preparation: Bring the broth to a boil and to it add the chopped cabbage, vegetables that have been sauteed in the oil, the salo, tomato paste, vinegar and sugar.
Once the products soften, season the borscht with salt and black pepper to taste and serve with the finely chopped dill or parsley and with 2 tbsp sour cream.
Borscht with Yoghurt
This borscht is prepared just like the previous recipe but once it's ready, add yoghurt to it instead of sour cream. Also, when the products are coming to a boil you can add diced potatoes and 2-3 garlic cloves. Sprinkle with dill or parsley at the end here as well.