Borscht with Beets, Bell Pepper, Cabbage, and Celery

A fragrant borscht that stands right up to the Ukrainian classic — give it a try!

Recipe author

Servings:

Beef

0.5

Beets

Carrots

Bell pepper (sweet)

Potatoes

Cabbage

0.5

Onion

Tomatoes

Parsley

Dill

Celery

Vegetable oil

Salt

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 31 % 5 g

Fats 19 % 3 g

Carbohydrates 50 % 8 g

86 kcal

GI: 88 / 0 / 13

Cooking method

I know there are countless recipes for red borscht. As my grandmother used to say, "Every cook makes her borscht her own way!" She also liked to joke, "Once you've learned to make borscht, you're ready to be married off!" — figuratively, of course. Anyway, here's how we make red borscht in my family. I usually make it in a 3-quart pot; with a family of four, it lasts us two days. Pour water into the pot and set it over the heat. When it boils, add the meat, skim the foam, and simmer until tender. Once the broth is skimmed, add the beets and cook them along with the meat until the broth turns pale yellow — the boiled-out beets won't tint the potatoes. All the vegetables should be peeled, of course. Grate the beets and carrots on the coarse side of a box grater. Add the potatoes, grated carrots, and pepper to the finished broth. Once it returns to a boil after the potatoes go in, add the shredded cabbage. Meanwhile, on another burner, make the tomato base: sauté the onion in hot oil and add grated tomatoes (in winter I use tomato juice). Stir the tomato base and chopped herbs in once the potatoes and cabbage are done. Salt the borscht at the very end. Be sure to add fresh celery leaves — the aroma is simply wonderful!