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Borsch
Borsch is the famous Russian beet soup served hot or cold, usually with sour cream. Ingredients
- 200 g red cabbage
- 120 g celery, root
- 1 large carrot
- 1 tbs olive oil
- 1 onion, chopped
- Thyme leaves, fresh or 1 tsp dried
- 500 g beet, root, cooked
- 800 ml vegetable broth from 1 cube
- 1 tbs vinegar
- 1 tsp sugar
- 4 tbs sour cream
Directions
1.Cut the red cabbage, celery, carrots and onion into smaller pieces and chop them in a food processor.
2.Sauté vegetables in olive oil in a soup pot, stirring occasionally, over low heat for 8-10 minutes until tender.
3.Add vegetable broth, vinegar, sugar and thyme, bring the soup to the boil, then reduce heat and cook for about 5 minutes. Remove from flame.
4.In the meantime, cut the cooked beetroot into smaller pieces and chop them in a food processor; add to the vegetables in the soup pot, stir. Cook for a few short minutes.
5.Mash the vegetables to desired consistency with a stick blender. If the soup is very thick, dilute it with a little water.6.Serve warm or cold with the addition of sour cream (1 tablespoon per serving).Useful Links
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