Cinematic Russian Dinner: Mouthwatering Borscht & Creamy Potato Pancakes

Allergens

Contains no common allergens unless specified.

Ingredients

• For the Borscht:
• 1 large onion, finely chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 beets, peeled and grated
• 4 cups vegetable broth
• 2 cups tomato juice
• 1 tbsp white vinegar
• 1 tbsp sugar
• Salt & pepper to taste
• Fresh parsley, chopped for garnish For the Potato Pancakes:
• 4 large potatoes, peeled and grated
• 1 medium onion, finely chopped
• 2 eggs, beaten
• 1/4 cup all
• purpose flour
• Salt & pepper to taste
• Vegetable oil for frying
• Sour cream for serving

Instructions

1. In a large pot, sauté onion, carrots, and celery until softened.
2. Add beets, vegetable broth, tomato juice, vinegar, sugar, salt, and pepper.
3. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Serve hot, garnished with fresh parsley.
5. In a large bowl, combine grated potatoes, onion, eggs, flour, salt, and pepper. Mix well.
6. Heat oil in a frying pan over medium heat.
7. Scoop spoonfuls of potato mixture into the hot oil, flattening them slightly with a spatula.
8. Fry until golden brown on both sides, about 3 4 minutes per side.
9. Drain on paper towels and serve warm with sour cream.

Chef’s Insight

For a more authentic Russian dinner, serve the meal with black bread and pickles on the side.

Notes

Feel free to add more vegetables to the borscht, such as cabbage or bell peppers, for added flavor and nutrition.