Sergei Svetloff's Authentic Russian Borscht (Borsch, Borshch) Cabbage Beet Soup Recipe

1/2 head fresh green cabbage

1 medium beet

2 potatoes

1 medium carrot

2 small onions

2 cloves garlic

2 TBSP vinegar (acidity 3%)

2 TBSP tomato paste

1 TBSP fresh dill

2 TBSP fresh parsley

2 bay leaves

3 peppercorns black pepper

70-80 g vegetable oil

3 lt vegetable stock

2 TBSP sugar

salt and freshly ground black pepper, to taste

1. Wash the beet and peel it. Do not throw away the skin. Cut the beet into julienne. In a large pan heat some oil, add the beet and cook until half done. Add 1 tablespoon of the tomato paste and stir, keep cooking for 3 to 5 minutes. Add 100 grams of the stock and cook for 10-15 minutes. Take off the stove.

2. Put the saved beet skin in a small saucepan. Add two cups of water and some sugar. Cook over medium heat for 15-20 minutes. At the end add 1 teaspoon of the vinegar. Strain and discard the beet skin and save the liquid.

3. Cut the onions and the carrot into julienne, heat some oil in the pan and cook the vegetables until half done, add the rest of the tomato paste, stir, cook for 5-7 minutes.

4. Slice the potatoes, shred the cabbage and finely mince the garlic.

5. In a large heavy pot boil the rest of the stock, add the bay leaves and the peppercorns and cook for 2-3 minutes. Add the potato slices together with some salt, return to boil and cook for another 2-3 minutes. Add the shredded cabbage and cook on a medium heat for 8-10 minutes. Add the beet and cook for 3-5 minutes. Add the carrot and the onions, return to boil. Add the liquid left from boiling the beet skin and cook for 2-3 minutes. Add sugar, salt, ground black pepper, finely chopped dill and parsley and the garlic. Bring to a boil. Add the rest of the vinegar.

Hints for the Vegetarian Russian Borscht Cabbage Beet Soup Recipe

The vegetables should be just a bit undercooked.

Do not let the liquid to boil after you add the vinegar.

Borscht should have a sweet and sour taste and a bright, intense color.

It is the best to eat the soup 1-1.5 hours after it is done.

This borscht recipe is a vegetarian one, but you can use a beef or a chicken stock as a base instead.

(makes 4 to 5 servings)