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  • Borsch

    1 vote
    Borsch
    Prep: 10 min Cook: 15 min Servings: 4
    by Easy Cook - Laka kuharica
    510 recipes
    >
    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).

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