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Borsch Recipe
by Easy Cook - Laka kuharica

Borsch

Borsch is the famous Russian beet soup served hot or cold, usually with sour cream.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Russian Federation Russian
Cook time: Servings: 4 servings

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).