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Borscht with tomatoes

Author
Cookinero 28 Mar 2025
8010
Borscht with tomatoes

Hearty, aromatic borscht. Vegetables make it especially tasty: tomatoes, beets, cabbage, sweet bell peppers. This borscht will please you any time of the year.

How to cook Borscht with tomatoes

Step 1

Borscht with tomatoes

Finely chop the cabbage.

Step 2

Borscht with tomatoes

Carrots and beets need to be grated.

Step 3

Borscht with tomatoes

Dice the onion and crush the garlic.

Step 4

Borscht with tomatoes

Cut the potatoes into strips or cubes.

Step 5

Borscht with tomatoes

Peel the tomatoes. To do this, make several thin cuts on the skin and pour boiling water over the tomatoes for 1-1.5 minutes. Then cut the tomatoes.

Step 6

Borscht with tomatoes

Make a chicken leg broth. Place the meat in cold water, add bay leaf and cook for 30 minutes. Remove the meat from the bone and cut into small pieces.

Step 7

Borscht with tomatoes

Fry the carrots and onions in a hot frying pan.

Step 8

Borscht with tomatoes

Add beets, tomato paste and half a glass of prepared broth.

Step 9

Borscht with tomatoes

Place the chopped tomatoes in the pan, add sugar and a teaspoon of paprika. Mix the ingredients thoroughly and simmer for 2-3 minutes.

Step 10

Borscht with tomatoes

Bring the broth to a boil and add the chopped cabbage, meat and potatoes.

Step 11

Borscht with tomatoes

Add the dressing, salt and ground black pepper to taste to the broth.

Step 12

Borscht with tomatoes

Cook the borscht for about 5 more minutes and let it sit. Enjoy!

Borscht with tomatoes - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute fresh tomatoes with canned diced tomatoes (about 14 oz). Skip the peeling step and add them directly with their juices during Step 9 for a quicker option.
Replace chicken broth with vegetable broth and omit the meat. Boost umami with mushrooms or a spoonful of soy sauce, and add a tablespoon of vinegar to balance flavors like the original recipe.
Store cooled borscht in an airtight container in the fridge for up to 4 days. The flavors often improve the next day as ingredients meld together.
Yes, borscht freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, stirring occasionally. Add a splash of broth or water if needed.
Swap potatoes with diced radishes, turnips, or cauliflower for a lower-carb version. These mimic the texture while reducing carbs significantly.
For thicker borscht, simmer uncovered longer to reduce. For thinner, add more broth or water gradually until desired consistency is reached.
Serve with a dollop of sour cream, fresh dill, crusty rye bread, or garlic-rubbed pampushky (Ukrainian bread rolls) for authenticity.
Absolutely! Pre-shredded coleslaw mix works well, though it may cook slightly faster—check tenderness at the 3-minute mark in Step 10.

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