Wash spinach, carrots and beetroots and peel. Cut the spinach into thin strips, shred carrots and beetroots. Mix vegetables well, place in a pot, add hot salted water, beetroot vinegar and cranberry juice. Bring the mix to a boil, turn the heat off, cover the pot with a lid and let stand for 20 minutes. Cool the borscht down, add buttermilk, sour cream and chopped dill.

You will need:

For borscht:

  • Water – 8 cups
  • Beetroot – 5 oz
  • 1 carrot
  • Spinach – 10 oz
  • Buttermilk – 2 cups
  • Beetroot vinegar – 1 tablespoon
  • Cranberry juice – 2 tablespoons
  • Sour cream – 1 cup
  • Chopped dill
  • Salt – to taste

How to make beetroot vinegar
Peel beetroot and cut into small strips. Nicely chop apples along with seeds. Place everything in a deep pot, add sugar and warm water. Make sure water covers all vegetables (around 1 inch). Mix well to dissolve sugar. Cover and leave to stand in a warm dark place for 10 days. Using wooden spoon mix the vinegar 2-3 times a day. 10 days after, strain the mixture. Transfer the apples and beetroots into the strainer and squeeze the juices into the main mixture. Transfer the vinegar into a glass jar and cover with a cheesecloth. Put into a dark and warm place for another 30 days. Strain the vinegar again, transfer into glass bottles or jars, cover tightly and keep refrigerated.
You will need:

  • Beetroot – 2 pounds
  • 2 medium apples
  • Sugar – 10 oz

This borscht is also known as: Borscht with Spinach


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