Borscht is a soup originating from the East European cuisine, such as Ukraine and Russia made from beetroots, witch gives it its sour taste and distinct red colour. Borscht can be made in a variety of ways, this recipe is a modern and easy version made under an hour.
5-6 raw beetroot
1 yellow onion or 1 leek
1 piece of cabbage, about 1/4 cabbage
2 cloves of garlic
1.5 litres of water
2 bay leaves
2 tablespoons vinegar or juice from 1 lemon
2 vegetable broth dices
2-3 tablespoons of tomato paste
Salt & pepper
Butter or oil for frying
1. Peel beetroots, carrots and potatoes. Grate the beetroot and carrots using a grater or a food processor. Cut the potatoes into cubes. Finely chop the onion. Tear or shred the cabbage.
2. Heat oil or butter in a spacious pot. Start by frying onions, garlic, cabbage and carrot. Fry the vegetables a few minutes until they soften.
3. Add water, vegetable stock cubes, tomato puree, pepper and bay leaf. Turn in beetroot and potatoes and cook everything under a lid on low heat, 20-30 min.
4. Season with vinegar or lemon, salt and pepper. Serve the soup with a click of smetana and garnish with finely chopped parsley or dill.
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