restaurant Cookbook


Everyone likes their borscht differently, so take this recipe as more of an inspiration. It makes about 4-6 servings, takes about 40 minutes to fix, and stores well in the refrigerator for a few days, so you can cook it once and then reheat it as needed for the following days, the way my mom did.
  • You will need:
  • 3 large beets (fresh only, no cans)
  • 2 large carrots (fresh only, no cans)
  • 1 onion
  • dash of olive oil, salt, and pepper
  • Optional: cabbage, potatoes, tomatoes, tomato paste, meat, sour cream, green onions, dill, parsley, etc
For the most basic version of borsch, start water boiling in a large pot, and meanwhile dice (or julienne) beets, carrots, and onion. Fry them on a pan with the olive oil, on medium heat, for about 20 minutes, till half-ready (when onion starts turning golden brown and vegetables start getting a little softer). Add the mixture from the pan to your pot of boiling water, salt and pepper to taste, and cook till ready (about 5-10 minutes). Serve with a spoonful of sour cream in each bowl and some dill or green onions on top. If you like it more complicated, you can experiment with the optional ingredients: meat and potatoes go into water, to boil with it, and everything else goes on your frying pan.

If you\'re only making one serving, you can cook it restaurant-style instead, it\'s a little faster, and saves you dishes to wash. Use a small but deep pan to fry the vegetables in, and then just add boiling water straight into this pan. Switch to high heat, and continue cooking till ready.

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