Directions
- Wash dried fruit, put in a small pan, add cold water, bring to boil and cook until tender.
- Peel and grate the beets. Bring water in a big pan to boil, add salt, vinegar and the beets. Reduce heat and simmer for about 20 minutes.
- Peel and cut potatoes into fine pieces. Put in the pan and simmer for another 10 minutes.
- Add dried fruit (with liquid) into the pan. Allow borsch to cool.
- Wash and finely chop the cucumber. Add to the borsch shortly before serving. Mix well. Season with salt and pepper to taste.
- Quarter the hard boiled egg. Chop fresh herbs. Pour borsch into soup plates, garnish with egg quarters, add sour cream (app. 1 tbsp pro portion), sprinkle with fresh herbs and serve.
Russian recipes
- Salads and Appetizers
Recipes for Russian salads, Mushroom Caviar, Russian eggs, etc. - Soups and stews
Borsch, Solyanka, Shchi and more recipes. - Main Dishes
Recipes for Russian pancakes (bliny), pelmeni, fish and meat recipes. - Grilling and BBQ
Shashlik recipes for Caucasian style barbecue. - Baking
Recipes for Russian pierogi, Vatrushki, an apple pie and cakes - Drinks
Recipes for Kwaß and Cranberry Water with Honey
Russian cuisine
- Cabbage - cooking tipps and recipes.
- Russian Easter Feast - Russian Easter recipes
