Borsch with Sour Cream

Name: Borsch with Sour Cream
Total time: 2 h
Yield: 4 servings
Cuisine: Russian
Ingredients: 500 g Beef on the bone; 2 pcs beetroot; 300 g White cabbage; 3 pcs Potato; 1 pcs Carrot, Norwegian, raw; 1 pcs Onion; 2 tbsp Tomato purée; 2 pcs Garlic, raw; salt, pepper, bay leaf; sour cream and herbs for serving

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🕐 120 min 👁 1 Channel post →

A rich and hearty traditional soup that tastes even better on the second day.

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Method

Simmer the broth for 1.5 hours, remove the meat from the bone, and return it to the pot.

Add the potatoes and cabbage.

Separately sauté the beets, carrots, onions, and tomato paste for 10 minutes, then transfer them into the borsch.

Cook for another 10 minutes, adding the garlic and bay leaf at the end.

Let it sit covered for 20 minutes to allow the flavors to deepen.

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Borsch with Sour Cream

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