Borscht (Beet Soup)
Borscht is a vibrant and hearty soup made primarily from beets, giving it a striking deep red colour. Originating from Eastern Europe, particularly Ukraine, it often includes ingredients like cabbage, carrots, and potatoes. Borscht is typically served hot or cold and is often accompanied by a dollop of sour cream and fresh herbs, which add a creamy texture and tangy flavour. This nutritious dish is beloved not only for its earthy taste but also for its rich history and cultural significance in many Slavic cuisines.
Ingredients
- 3 medium beets peeled and grated
- 8 cups vegetable stock
- 2 cups water
- 3 medium potatoes peeled and cubed
- 2 carrots peeled and sliced thinly
- 2 celery ribs trimmed and sliced thinly
- 1 brown onion diced
- 1 small red capsicum (bell pepper) chopped finely
- 3 tbsp tomato paste
- 1 can cannelini beans with juice
- 2 bay leaves
- 2 tbsp white vinegar
- 3 large garlic cloves minced
- 3 tbsp dried mixed herbs
Instructions
- Prep all vegetables, keeping the potatoes in water until ready to add to the pot to keep it from going brown
- In a large soup pot, add a small amount of water along with the beet. Simmer for around 10 mins to soften.
- Add the stock and water. Then add the potatoes and carrot. Bring to the boil and then simmer until potatoes are soft.
- While the potatoes are cooking, in a nonstick frying pan dry-fry in a little water the onion, garlic, celery and capsicum. Cook until onions are translucent then add the tomato paste and stir through, then move mix to the soup pot.
- Once the potatoes are soft, add all other ingredients, and simmer for 5 minutes. Enjoy!
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