Borscht with tomatoes and peppers

Name: Borscht with tomatoes and peppers
Total time: 1 h 10 min
Yield: 4
Cuisine: Belarusian, Russian, Ukrainian
Ingredients: Chicken leg - 300 g; Cabbage - 150 g; Potatoes - 240 g; Tomato - 180 g; Bell pepper - 150 g; Carrots - 100 g; Beetroot - 260 g; Onions - 80 g; Garlic - 15 g; Bay leaf - 2 g; Tomato paste - 60 g; Paprika - 5 g; Sugar - 4 g; Sour cream - 25 g

Cookinero 31 Mar 2025

6790

Borscht is a classic soup of Russian, Ukrainian, Belarusian and Lithuanian cuisines. Its satiety and wonderful taste are provided by vegetables: beets, cabbage, tomatoes, sweet bell peppers.

How to cook Borscht with tomatoes and peppers

Step 1

Chop the cabbage into small pieces.

Step 2

Grate the vegetables: carrots and beets.

Step 3

Chop the onion and garlic - they will be used in the frying.

Step 4

Cut the potatoes and bell peppers into small pieces or cubes.

Step 5

Tomatoes need to be peeled. To do this, make cuts on the skin and pour boiling water over the tomatoes for a couple of minutes. The skin will come off easily. After that, cut the tomatoes.

Step 6

Prepare the broth with bay leaf. Cook for 30 minutes and take out the meat. Remove the meat from the bone and cut into pieces.

Step 7

Fry the carrots, onions and garlic until browned, 3-5 minutes.

Step 8

Add beets. Mix ingredients.

Step 9

Add tomato paste, half a glass of ready broth, chopped tomatoes, sugar and a teaspoon of paprika. Mix the ingredients thoroughly and simmer for 2-3 minutes.

Step 10

Add chopped bell pepper to the pan. Simmer the vegetables, stirring occasionally, for 3-5 minutes.

Step 11

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

Step 12

Add the finished frying to the broth.

Step 13

Add salt and ground black pepper to taste.

Step 14

The borscht with all the ingredients should boil for about 5 minutes. Then let it steep and serve.

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

Can I make this borscht vegetarian?

Yes! Simply omit the meat and use vegetable broth instead. For added richness, consider adding mushrooms or extra root vegetables.

How long does borscht last in the fridge?

Properly stored in an airtight container, borscht stays fresh for 3-4 days. The flavors often improve after 24 hours.

Can I freeze borscht?

Absolutely. Borscht freezes well for up to 3 months. Cool completely before freezing, and leave some space in the container as it expands.

What's the best way to reheat borscht?

Gently reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if it's too thick after storage.

Can I use canned tomatoes instead of fresh?

Yes, canned tomatoes work well. Use 1 (14 oz) can of diced tomatoes, drained. No need to peel them first.

What can I serve with borscht?

Traditional pairings include sour cream, fresh dill, crusty bread, or garlic donuts (pampushky). A dollop of horseradish adds zing too.

Can I make this recipe in a slow cooker?

Yes! Sauté veggies first, then combine all ingredients except potatoes in the slow cooker. Add potatoes during the last 1-2 hours on low.

How can I make this borscht less sweet?

Reduce or omit the sugar, and use less beet (or precook some beet separately to remove sweetness). Adding more vinegar can help balance flavors.

What's the best cut of meat to use for borscht?

Beef shank, short ribs, or pork shoulder work well for flavor. For quicker cooking, use cubed stew meat (cook time may be less).

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Borscht with tomatoes and peppers

How to cook Borscht with tomatoes and peppers

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

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