Here you have the first recipe sent by a reader... BORSCHT RECIPE! He said me that is a classical Russian beet soup and there are a lot of variations. This version uses vegetables and a touch of beef (which you can leave it out if you prefer). You can served it hot or cold.
THANK YOU ANDREY FROM KAZAN!!!!
- 2 quarts beef, chicken or vegetable broth.
- 2 onions diced.
- 2 garlic cloves, minced.
- 1 teaspoon dried marjoram.
- 2 celery stalks, trimmed, thinly sliced.
- 2 parsnips, peeled, thinly sliced too.
- 1 carrot peeled, thinly sliced.
- 1 leek white and light green parts, thinly sliced.
- 1/2 head savoy cabbage shredded.
- 1 bay leaf.
- 1 teaspoon salt or to taste.
- 1/2 teaspoon freshly ground black pepper or to taste.
- 2 beets, peeled, grated.
- 1/4 cup dill, minced.
- 2-3 tablespoon red wine vinegar or as needed.
- 1/2 cup sour cream.
- Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.
- Add the cerely, parsnips, carrot, leek and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes.
- Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt and pepper to taste. Garnish the soup with sour cream and serve.
Next post to talk about the nutrients we get eating Borscht!!!!