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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