Ruby-red borscht

1 serving


Beets never need to be boiled in water or borscht, they retain color and boil well in sour juice. Cut the beets into small cubes or grate over a coarse grater. In a thick-walled saucepan, dilute with water lemon juice, cranberry juice or cherry plum, lower the beets, put on a slow heat. Put diced potatoes, chopped onions and the rest of the vegetables in a large saucepan with boiling water. Grind the cabbage, having previously cut out a rough rod from each leaf. Cut the rod into circles and enter into borscht. Lower the pepper cut into mugs or squares there. Finely peel the skin from the pickle, cut it lengthwise into 4 parts. If the seeds are large, remove them. Cut the cucumber into small straws, throw it into borscht. Introduce bay leaf and ginger into the dish. If the potatoes are ready, add beets to the borscht and season everything with tomato paste. Set the pan on the edge of the stove, trim the borscht with garlic and finely shredded greens.