Borsch is a popular soup in many Ukrainian families.
This rich and warming soup is not only delicious but also healthy. Its main ingredient beetroot gives the soup its trademark – vivid red color.
This borsch is vegan on its own, but it’s even tastier garnished with sour cream and a sprinkle of chopped fresh dill and spring onion. The addition of red ground pepper imparts the soup a mild spiciness to the earthy sweetness of a beetroot.
This nourishing soup is ideal for a dinner or supper. In addition, it can be served cold and hot.
Ingredients:
- 2 bay leaves
- 90 g (3 oz) beans
- 60 g (2 oz) carrot
- 30 ml sour cream
- 90 g (3 oz) potato
- 15 g (1/2 oz) sugar
- 50 ml tomato paste
- 15 ml vinegar (3%)
- fresh dill (for serving)
- 60 g (2 oz) bulb onion
- 240 g (8,5 oz) beetroot
- 30 g (1 oz) dairy butter
- sour cream (for serving)
- 1/4 bunch of fresh parsley
- 120 g (4 oz) fresh cabbage
- fresh spring onion (for serving)
- red ground pepper – to taste
- salt – to taste
Cooking
Peel beetroots and boil them until done. Rinse beans and boil them separately. Peel a bulb onion and chop it finely. Peel a carrot and grate it. Preheat dairy butter in a frying pan. Add the onion, carrot, and tomato paste. Saute the ingredients slightly.
Wash cabbage and slice it thinly. Place it in a pan with boiling water. Peel potatoes and dice them. Slice the boiled beetroot. Add the potato, beetroot, and the onion with carrot to the pan. Stir the ingredients and boil them until done. Then add the beans, bay leaves, red ground pepper, salt, sugar, and vinegar. Mix everything thoroughly.
Pour the borsch in bowls. Add sour cream and top it with chopped dill and spring onion before serving.
Enjoy your meal!
