Winter borscht
Votes: 2
Time: 55 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Winter borscht - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 large beets, peeled and grated
- 2 large potatoes, peeled and diced
- 2 cups thinly sliced cabbage
- 8 cups beef broth
- 3 tablespoons red wine vinegar
We recommend
Recipes with similar ingredients: beet, potato, white cabbage, wine vinegar
Cooking the dish according to the recipe:
- In a large saucepan, combine the broth, beets, and potatoes and bring to a boil, then reduce heat to a simmer. Cover and simmer until the vegetables are tender, about 20 minutes.
- Remove the lid and add the cabbage and wine vinegar. Season with salt and pepper to taste. Cook for another 15 minutes, stirring occasionally. Ladle the borscht into serving bowls and serve warm.
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