Lenten Borscht from Polissya / ПІСНИЙ БОРЩ ПОЛІССЯ
Ingredients
This recipe was recorded in a village in the Polissya region.
Serving for 6 people
2 liters of water
3-4 potatoes
2 beetroots
1 onion
200g cabbage
½ carrot
1-2 tablespoons of honey
2 tablespoons of tomato paste
Salt and pepper to taste
2 tablespoons lemon or vinegar
1 handful chopped parsley root and leaves
100g dried mushrooms (white)
Method
First, prepare a broth from beetroot and cabbage. Chop (shred) the cabbage into small pieces like a salad. Peel and halve the root vegetable.
Pour water over it and boil for 40 minutes until tender, along with the chopped cabbage. Then continue cooking, adding ½ an onion.
Cut 3-4 potatoes into cubes and half a carrot into strips. Cook them together with the beetroot.
Make the roast: dice half the bell pepper and the other half of the onion. Fry for 3-5 minutes with a little vegetable oil. Add 2 tbsp of tomato paste and cook for 2-3 minutes. Add lemon or vinegar.
Let the boiled beetroot cool and grate on a coarse grater. Then add it back to the broth together with the roast.
Cook for 2-3 minutes and add salt, pepper and 1-2 tbsp of honey or sugar, parsley.
Let the borscht stand for 15-20 minutes or bake it in a 180-degree oven for this time.
Serve with sour cream and herbs.
