1 час
8 servings
Cossack-Style Borsch
This delicious borsch differs from others not so much by its ingredients, but by its unique cooking process and unusual 'zatirka' (thickening paste), which likely plays a key role in forming its distinct flavor.
This borscht, rich in vegetables, offers a unique flavor profile thanks to the addition of beans and prunes.
Instructions
Rinse and soak the beans in advance (e.g., overnight). Then drain the water, add fresh cold water. Bring to a boil and cook until tender over low heat, covered (about an hour).
Pour 2-2.5 liters of water into a pot and bring to a boil. Meanwhile, peel, wash, and grate the beets on a coarse grater.
Heat a frying pan and add 3 tablespoons of vegetable oil. Place the prepared beets into the hot oil. Sauté, stirring, over medium heat for 4-5 minutes.
Peel and wash the onion, celery root, parsley root, and carrots. Dice the onion finely.
Grate the carrots, celery root, and parsley root on a coarse grater or slice into thin strips.
Peel, wash, and dice the potatoes.
Add the potatoes, sautéed beets, half of the diced onion, and carrots to the boiling water. Cook for 15 minutes.
Shred the white cabbage into thin strips.
Wash the bell pepper, remove seeds, and slice into strips.
Add the sliced bell pepper and cabbage to the pot with the soup.
Heat a frying pan and add vegetable oil. Place the remaining celery, parsley, carrots, and onion into the hot oil. Sauté the vegetables, stirring, over medium heat for 2-3 minutes. Then add tomato paste.
Stir everything and sauté for another 1-2 minutes.
Wash and finely chop the prunes.
Add the sautéed vegetables, beans, and prunes to the pot. Season with salt, pepper, sugar, and bay leaf.
Cook the red borscht with beans and prunes, covered, over the lowest heat for 10 minutes. Remove from heat and let it steep for 20 minutes.
Wash and finely chop the fresh herbs, then add them to the borscht. The red borscht with beans and prunes is ready. Enjoy your meal!
