Yes, stewed or baked. A little closer for ideal Russian cooking – in Russian Oven (Pechka). Stewed borscht turns rich taste and color. Still can be meat or vegetarian versions. For this recipe large oven-proof pot needed, the best choice for Russian Oven was Russian Pot (chugunok), but I used my biggest cast iron pot. Large beans pot (ceramic or clay) works too. I tried new order of ingredients in borsht, recipe adapted from Russian Blog.
Yield: 4 big servings
6 cup water (bottled is better)
1 large potato (Russet or Idaho), peeled and chopped
3 medium beet roots, peeled and cut in matchstick size
1 medium carrot, cut in half and chopped
1/2 medium onion, chopped
1 celery stick, chopped
2 cups cabbage, shredded
1/3 cup chopped tomatoes or tomato sauce
salt and pepper
Preheat oven in 350F. Place oven rack in low position.
Put potato and 6 cups of water in pot, cover with lid or piece of foil and place into oven.
Chop carrot, onion and celery. Heat large skillet in medium-high heat, add some oil or spray with cooking spray, add vegetables and sauté 6-7 minutes until gold and soft. Add into pot with potato, cover, replace into oven.
Shred cabbage, add into pot, cover, replace into oven.
Cut raw beet roots into matchstick size. In same sprayed skillet, sauté beets until soften (about 7-8 minutes), add chopped tomatoes or tomato sauce, couple pinches of salt, mix well and cook about 10 minutes. Add beets into pot with vegetables, carefully mix, add salt for taste, cover and replace into oven. Cook 30 minutes, turn heat off and let borscht stay in the cooling oven about 3 hours.
Serve hot, with chopped parsley and garlic, tablespoon with heap of smetana (sour cream). And with big slice of rye bread
and vodka, of course!
1 serving is about 100 calories.