Vegetarian Borscht-Authentic Russian Beet Soup

Prep: 20 mins | Cook: 45 mins | Serves: 12-14

INGREDIENTS:

2 med   beets, peeled & grated
1 large   carrot, peeled & grated
1 tbsp    olive oil
1              tomato, diced
2 tbsp    water
juice      of ½ lemon
2 L         water/vegetable broth
1 tbsp    salt
5 med    potatoes, diced
½           cabbage
1             small onion, diced
1 tsp      olive oil
5-7        whole black peppers
3-4        bay leaves
1 tbsp   dried parsley
2-3       garlic cloves, halved

DIRECTIONS:

Heat 1 tbsp of olive oil in a large pot over medium/high heat. Add grated beets, carrots and diced tomatoes.
Add 2 tbsp of water and lemon juice and stir.
Reduce the heat to low, cover and simmer for 20 min.
Boil 2L of water in a kettle. Add the water to the shredded vegetables after they have been simmering for 20 min.
Bring to a boil and add 1 tbsp of salt.
Add diced potatoes and shredded cabbage and cook for 10 minutes.
Meanwhile, heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden.
Add the onions to the pot and give it a good stir.
Finally add black pepper, bay leaves, garlic and dried parsley to the soup and continue cooking for another 5-10 minutes.
Remove borscht from the heat. It is now ready to be served.

When serving borscht, add sour cream and fresh herbs to individual bowls.

STORAGE:

Borscht will stay fresh in the refrigerator for up to 1 week.

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Author: Living Spaces

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