Borsht…need I say more, a classic Russian dish that many people are to intimidated to make themselves. I know I thought it would be to hard for me to learn when I met my husband, but his mothers recipe is so simple and or course so delicious, that you can put those doubts behind you. I remember following around my mother-in-law as she would make borsht, and was so surprised how quick and easy it is. After learning to make it on my own there is nothing I would change from how I was taught, it is absolutely perfect, when you keep it simple you are able to taste each vegetable it is not hidden or covered up by any extra spices. It is a great meal to give to your children because it is so healthy, all of my children grew up on borsht from babies, put a scoop of borsht into the blender and feed it to your little ones with no teeth yet. My sister came over with her 6 month baby boy and I blended some up for her and he ate three bowls throughout the day, he loved it. So I hope you give it a try and see how simple it is.
You will need…
- 5 medium potatoes
- 1 large beet
- 3 medium carrots
- 1/2 medium cabbage
- 1/2 red bell pepper
- 1/2 stick unsalted butter
- 1/4 onion
- 8 oz. can tomato sauce
- 1 cup sour cream
- salt and pepper
- 3 Tablespoons dill
- 1 bay leaf
1.) Fill a pot 3/4 full with water
2.) Peel and dice the potatoes into small cubes.
3.) Once water is boiling add potatoes to water.
4.) While potatoes cook, peel beets, and carrots, and shred them with a mandolin or a regular cheese shredder and set aside.
5.) Place a heavy bottom, large sauté pan over medium heat, and add butter.
6.) While butter is melting dice the onion, then add the onion to pan and cook until soft.
7.) Add the shredded beets and carrots to sauté pan, and mix every 2-3 minutes.
8.) Meanwhile dice the cabbage into strips, set aside, then dice the red bell pepper into small cubes and add that to the cabbage.
9.) After about 10 minutes of sautéing the beets and carrot mixture add can of tomato sauce, and mix so it is fully incorporated.
10.) Let that sauté another 3 minutes then add the sour cream and mix until fully incorporated. Let that sauté for another 3 minutes and turn off the heat.
11.) Add the cabbage and bell pepper to the boiled potatoes.
12.) Next add the beet and carrot mixture to the pot of potatoes and cabbage.
13.) Add bay leaf, then salt and pepper to taste. Bring to boil.
14.) Lastly add the dill on top, place lid on pot, and turn off the heat. Let sit for about 15 minutes so cabbage gets soft. Then it is ready to serve. Enjoy.
- Prepare your ingredients, fill a pot with water about 3/4 full.
- Peel, and dice potatoes into small pieces.
- Once water is boiling at potatoes.
- While potatoes cook, peel beets, and carrots, and shred them with a mandolin or a regular cheese shredder and set aside.
- Place a heavy bottom, large sauté pan over medium heat, and add butter.
- While butter is melting dice the onion, then add the onion to pan and cook until soft.
- Add the shredded beets and carrots to sauté pan, and mix every 2-3 minutes.
- Meanwhile dice the cabbage into strips, set aside, then dice the red bell pepper into small cubes and add that to the cabbage.
- After about 10 minutes of sautéing the beets and carrot mixture add can of tomato sauce, and mix so it is fully incorporated.
- Let that sauté another 3 minutes then add the sour cream and mix until fully incorporated. Let that sauté for another 3 minutes and turn off the heat.
- Add the cabbage and bell pepper to the boiled potatoes.
- Next add the beet and carrot mixture to the pot of potatoes and cabbage.
- Add bay leaf, then salt and pepper to taste. Bring to boil.
- Lastly add the dill on top, place lid on pot, and turn off the heat. Let sit for about 15 minutes so cabbage gets soft. Then it is ready to serve. Enjoy.
[recipe]
I really enjoy your version of borsht! I like the simplicity of this recipe and the flavors. Thank you for sharing, I will be making this over and over again!
Thanks Kristina, I hope it turns out great every time!