Heat the oil in a skillet over medium heat.
Add the onion, and cook until tender.
Stir in the tomato paste and water until well blended.
Bortsch. Add the shank slice or stew beef. Let the beef brown lightly on one side, then turn over. Add the chopped onions to the pot.
Ingredients of Bortsch
- Prepare 1 of oignon rouge.
- It's 60 g of beurre.
- You need 300 g of betterave crue coupée en dés.
- It's 300 g of betterave crue rapée.
- You need 1 of carotte coupée en dés.
- You need 3 of branches de céleri émincées.
- It's 120 g of chou blanc rapé.
- Prepare 1 of petite boite de tomates concassées.
- You need of ciboulette.
- You need 1,5 l of bouillon de légumes.
- It's 1 cuillère à soupe of sucre.
- You need 1 cuillère à soupe of vinaigre blanc.
- It's of sel et poivre.
Everyone has fallen in love with this iconic beet soup. We love the deep ruby color of this borsch; so healthy and nutritious. Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish.
Bortsch step by step
- Couper l'oignon en fines rondelles. dans une casserole faire fondre le beurre, rajouter l'oignon. remuer pdt 5 minutes. ajouter les morceaux de betterave, carotte, céleri et le concassé de tomates. cuire pdt 5 minutes..
- Ajouter le vinaigre, le sucre, puis le bouillon, saler, poivrer. laisser mijoter 20 minutes.
- Rajouter le chou. laisser mijoter 30 minutes.
- Puis rajouter la betterave rapée et cuire encore 10 minutes. servir et parsemer de ciboulette.
For a vegetarian soup, use vegetable broth instead. Borscht is one of those soups that has dozens of variations. CLICK HERE TO PIN THE RECIPE!. This cabbage soup is a staple in every Russian household, it's what I grew up eating, and it's one of the first recipes that people learn how to make. Red cabbage and beets are slowly stewed with sauteed onions, caraway seeds, potatoes, carrots, celery, and dill weed.