Borscht
It’s this time of the year again..
The days are getting shorter, the weather grumpier and we are longing for comfort food and in particular soups to warm up! Winter is coming!
The time has come to share the wonderful Borscht soup recipe.
The Borscht soup is a traditional beet soup coming originally from Ukraine. It is however established as a national dish in Russia, Moldova, Poland as well as Belarusian and other countries.
Most commonly eaten with meat, it is made out of meat or bone stock. Speaking from experience, vegetarian versions are as good as the meat versions.
You will find a huge amount of vitamins in this soup.
It will heat your body up from the inside, recover from a bad cold or give your immune system a good boost!
Plus it’s just fun to make and super light to eat! AND you can easily make a big pot for the entire week which is really convenient and family-friendly.
Fun fact: From day to day this soup gets better.
I hope you will enjoy it as much as I do.
priyatnogo appetita
1 big pot - serves approximately 8 big portions
Ingredients:
1 kg of Cabbage (half a cabbage)
600 g Potatoes (4 medium potatoes)
150-200 g Carrots (2 medium carrots)
350 g Beet root (2 medium sized beet roots)
20 g green onion (1-2 onions)
2 Garlic cloves
1 Red Pepper
2-3 Bay leaves
Sour Cream (1 tsp fpr each serving)
Chili Powder
500 g Tomato sauce (Passata)
1-2 tsp Vegetable or Meat broth (optional)
15 g Parsley
15 g Dill
Salt
Pepper
7 tbsp of oil (any oil)
How to:
First fill up a pot with water and add one tsp of salt and put on medium heat and drop the bay leaves.
Cut the potatoes into mouth-friendly pieces and add them to the pot together with one whole potato.
Cut the cabbage and pepper in thin stripes and shred the beet root and carrots.
Fry the onion (and leave a little bit for the very end) in a pan with a bit of oil over medium heat
Add carrots, beet root, garlic and pepper to the pan and add a decent amount of salt and pepper (depending on whether you’re using veggie broth or not). fry it for approximate 5 min.
Add the tomato sauce and let everything simmer for a couple of minutes
Take out the whole potato and smash it (this gives more flavour and texture to your Borsch) then put it back into the pot.
Add the whole vegetable mix together with the fresh cabbage in the boiling pot and stir.
Leave the soup to simmer 5-10 min (depending how cooked you like the cabbage).
Turn of the heat and drop your greens to the soup plus leave some fresh herbes and green onion for the serving.
Serve with fresh parsley, dill and green onions and a teaspoon of sour cream and some chilli powder.
Enjoy!
