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Ina’s Borscht Recipe

 

by Jessica Sandhu

Ingredients

  • 1/2 cup olive oil

  • 2 medium carrots

  • 2 spoonfuls of tomato paste

  • 2 medium beets thinly chopped

  • 1 medium onion

  • 2 cloves of garlic

  • 1 russet potato

  • 2 handfuls of thinly chopped white cabbage

  • 1 cup of black/ white beans lightly salted

  • Fresh dill

  • Lemon juice (approx 2 medium lemons)


 

Instructions

  1. Fry thinly chopped carrots and onion. When they soften, add chopped garlic and tomato paste. Add 1/2 cup of water. Add salt and pepper to taste. Leave it on the pan for 7-10 mins.

  2. Move the cooked veggies into a pot. Add 3.5 liters of boiling water. Add chopped potatoes. Leave it to cook for 10 mins. After, add thinly chopped beets and leave it to cook for 5 minutes.

  3. If the potatoes are cooked (check with a fork), add the thinly chopped cabbage and one can of beans with all the bean water and juice. Add salt and pepper. Leave it to cook for 5 mins.  turn the stove top off. Add the lemon juice. Mix it thoroughly. Taste again. Add lemon juice, pepper and salt to taste. Add chopped dill.

  4. It’s best if it’s served a few hours/ next day after cooking. Four authenticity, served with sour cream.