How to Make Russian
1/2 cup butter
18 oz raw beets, cut into thin sticks
5 sliced celery stalks
2 carrots, cut into thin sticks
3 tomatoes, peeled, seeded and chopped
9 cups vegetable stock
2 tablespoon sugar
1 tablespoon white wine vinegar
3 large fresh dill sprigs
salt and pepper
6 oz shredded white cabbage
2 grated raw beets
1 cup sour cream, to garnish
Use a sharp knife to slice the
onions into rings.
Use a heavy-bottomed pan to melt
the butter over low heat.
Add in the onions and cook. Stir
occasionally until softened (It should take about 4 minutes).
Add in the sticks of beet, celery,
carrot and chopped tomatoes. Stir while cooking for 5 minutes.
Add in the stock, sugar, vinegar
and 2 tablespoons of dill into the pan. Add in salt and pepper
Bring the mixture to a boil.
Reduce to low heat and simmer for 45 minutes.
Add in the cabbage and stir. Cover
and simmer for 8 minutes.
Stir in the grated beets and cook
for an additional 12 minutes.
Ladle the borscht into serving
Garnish with sour cream and the
Ready to serve.