Commit 5cfab2
2026-04-11 17:59:43 Tim Prendergast: borscht up| /dev/null .. borscht.md | |
| @@ 0,0 1,34 @@ | |
| + | # Borscht |
| + | |
| + | [https://natashaskitchen.com/classic-russian-borscht-recipe/](https://natashaskitchen.com/classic-russian-borscht-recipe/) |
| + | |
| + | ## Ingredients |
| + | |
| + | ### Borscht |
| + | - 3 medium beets, peeled and grated |
| + | - 4 Tbsp olive oil, divided |
| + | - 8 cups chicken broth |
| + | - 3 medium yukon gold potatoes, peeled and sliced into bite-sized pieces |
| + | - 2 carrots, peeled and thinly sliced |
| + | |
| + | ### Zazharka (Mirepoix) |
| + | - 2 celery ribs, trimmed and finely chopped |
| + | - 1 small red bell pepper, finely chopped, optional |
| + | - 1 medium onion, finely chopped |
| + | - 4 tbsp ketchup or 3 Tbsp tomato sauce |
| + | |
| + | ### Additional Flavorings |
| + | - 1 can white cannelini beans with their juice |
| + | - 2 bay leaves |
| + | - 2-3 Tbsp white vinegar, or to taste |
| + | - 1 tsp sea salt, or to taste |
| + | - 1/4 tsp black pepper, freshly ground |
| + | - 1 large garlic clove, pressed |
| + | - 3 Tbsp chopped dill |
| + | |
| + | ## Preparation |
| + | - Peel, grate and/or slice all vegetables (keeping sliced potatoes in cold water to prevent browning until ready to use then drain). |
| + | - Heat a large soup pot (5 1/2 Qt or larger) over medium/high heat and add 2 Tbsp olive oil. Add grated beets and sauté 10 minutes, stirring occasionally until beets are softened. |
| + | - Add 8 cups broth and 2 cups water. Add sliced potatoes and sliced carrots then cook for 10-15 minutes or until easily pierced with a fork. |
| + | - While potatoes are cooking, place a large skillet over medium/high heat and add 2 Tbsp oil. Add chopped onion, celery and bell pepper. Saute stirring occasionally until softened and lightly golden (7-8 minutes). Add 4 Tbsp Ketchup and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes. |
| + | - When potatoes and carrots reach desired softness, add 1 can of beans with their juice, 2 bay leaves, 2-3 Tbsp white vinegar, 1 tsp salt, 1/4 tsp black pepper, 1 pressed garlic clove, and 3 Tbsp chopped dill. Simmer for an additional 2-3 minutes and add more salt and vinegar to taste. |