componentHistory unverifiedscratch: kitchen
Borscht base
borscht-base · soup · Eastern European
About
Beet, cabbage, and stock simmered into a red soup base, finished with acid and dill in the dish.
History Unverified
History left blank until a sourced sketch is reviewed.
Sources
No sources listed yet.
Uses
- Beetroot 300 g
- Cabbage 150 g
- Diced onion 80 g
- Diced carrot 60 g
- Potato 150 g
- Classic chicken stock 900 g
- Tomato paste 20 g
- Salt 5 g
Preparations used
Used in
- Borscht dish
Similar in this layer
- Mercimek base 0.60
- Hot and sour broth 0.60
- Shepherd's pie filling 0.59
- Tagine base 0.56
- Egusi stew base 0.55
- Chicken consommé 0.54
- Quick pho broth 0.53
- Rice congee 0.52
Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 562.5 g Waterpath borscht-base → chicken-stock-classic → water
- 300.0 g Beetrootpath borscht-base → beet
- 281.2 g Chicken bonespath borscht-base → chicken-stock-classic → chicken-bones
- 150.0 g Cabbagepath borscht-base → cabbage
- 150.0 g Potatopath borscht-base → potato
- 80.0 g Yellow onionpath borscht-base → diced-onion → yellow-onion
- 60.0 g Carrotpath borscht-base → diced-carrot → carrot
- 28.1 g Yellow onionpath borscht-base → chicken-stock-classic → mirepoix → diced-onion → yellow-onion
- 20.0 g Tomato pastepath borscht-base → tomato-paste
- 14.1 g Carrotpath borscht-base → chicken-stock-classic → mirepoix → diced-carrot → carrot
- 14.1 g Celerypath borscht-base → chicken-stock-classic → mirepoix → diced-celery → celery
- 5.0 g Saltpath borscht-base → salt