One-Pot Wonders

The Best Russian Borscht

February  5, 2019
1 Ratings
Photo by Melanie Dompierre
  • Prep time 10 hours
  • Cook time 45 hours
  • Serves 6
Author Notes

How to make the Best Russian Borscht —Melanie Dompierre

What You'll Need
  • 1 big pickled cucumbers or pickles
  • 1 carrots
  • 3 beets
  • 1 yellow onion
  • 1 small cabbage
  • 3 garlic cloves
  • 3 fresh tomatoes
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 tablespoon dry dill
  • 5 cups water
  • 1 tablespoon vegetable oil
  1. Chop the onion and the garlic.
  2. Add the vegetable oil into a big pot on a medium fire, and fry the onion and the garlic. Just a little bit for them to release their flavor.
  3. Shred with a cheese grater the pickle, the carrots, and the beets.
  4. Add the pickle, the carrots, and the beets to the onions and garlic, let them cook for 5 minutes.
  5. d the cabbage and diced the tomatoes.
  6. Add the cabbage, the tomatoes, and the spice to the rest of the vegetables and pour water over it.
  7. Cook on a medium to low fire for about 45 minutes. It's ready! Very good with a spoon of plain yogurt or sour cream

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