Take your carrots, onions and parsley root that you need for broth, cut in halves, place into a pot and add cold water. Bring to a boil, reduce heat, add salt and let gently simmer for 1 ½ hours. When the broth is ready, strain it and return to a pot.

Meanwhile, finely chop beetroots with greens, carrots and green cabbage, add tomato puree, citric acid and sugar, mix well and let stand for 20-30 minutes.

Bring vegetable broth to a boil, add cubed potatoes. After it boils again, add shredded vegetables with tomato puree, finely chopped yellow onion, butter, salt and let boil for one minute. Turn the heat off, cover the pot and let stand covered for 15-20 minutes.

Serve the borscht with sour cream and finely chopped parsley.

You will need:

For broth:     

  • Water –  9 cups
  • 2 carrots
  • ½ parsley root
  • 2 medium yellow onions
  • Salt – 2 tea spoons

For borscht:      

  • Beetroot with greens – 1 pound
  • Shredded green cabbage – 10 oz
  • 4 medium potatoes
  • 3 medium carrots
  • 1 parsley root
  • 1 yellow onion
  • Tomato puree – 3 tablespoons
  • Butter – 1 tablespoon
  • Sugar – 1 tablespoon
  • A small pinch of citric acid
  • Salt – to taste

To serve:

  • Sour cream – 4 tablespoons
  • Chopped parsley


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