A Beginner's Guide to Russian Cuisine🥞🥟🥘

Prepare the ingredients: beetroot, cabbage, carrots, onions, potatoes, and tomatoes.

Cook the beetroot until tender, then peel and chop it.

In a pot, add the chopped onions and sauté until translucent.

Add the chopped carrots and potatoes to the pot and stir.

Pour in the broth and bring to a boil.

Add the chopped beetroot and tomatoes to the pot.

Season with salt and pepper to taste and let it simmer until all vegetables are cooked through.

Serve the borscht hot with a dollop of sour cream and slices of salted lard.

Equipment Needed

Dietary

Allergens