Borscht Soup
Portions: 8
Ingredients
- 3 l beef stock
- 5 medium potatoes peeled
- 3 medium beetroots peeled, julienned
- 2 medium carrots peeled, julienned
- 1 large onion peeled, finely chopped
- 200 ml tomato paste
- 300 g cabbage shredded
- 1/2 bunch dill chopped
- 2-3 cloves garlic minced
- 1 tbsp sugar (optional, depending on the sweetness of the beetroot)
- 1 tbsp vinegar
- Cooking oil
- Salt and pepper to taste
- Bay leaf
Instructions
- Heat beef stock in a large pot.
- Add one whole potato to the pot. Meanwhile, cut another 4 potatoes, first slice them lengthwise into slabs. Then slice them into thick fry-like shapes. Finally, cut potatoes into large cubes. Add potatoes to the pot. Cook until soft. Then mash the whole potato and bring it back to the pan.
- In a pan, heat 2 tbsp of cooking oil over medium heat. Add the chopped onion and sauté until it becomes translucent. Add julienned carrots to the pot. Sauté for about 5-7 minutes until the carrots start to soften.
- In a saucepan heat 1 tbsp of cooking oil. Sauté the beetroot for about 5 minutes. Stir in the tomato paste and continue to cook for another 5 minutes, allowing the flavours to meld. Add vinegar and sugar if using.
- Once the potato is ready, add sauteed vegetables in the pot. Simmer for around 5 minutes. Then add shredded cabbage and simmer for about 3-5 minutes (depends of the cabbage softness)
- Season the Borscht with salt, pepper to your taste. Add a couple of bay leaves to the pot for flavour. Add minced garlic.
- Serve it hot, optionally with a dollop of sour cream on top and chopped dill. Enjoy your delicious homemade borscht!