Bright and Tasty Red Beet Borscht
The Red Beet Borscht is an Eastern European recipe. With its bright red colour and delicious taste this dish goes into our heart!
Ingredients:
- 3 medium beets (500 g) whole (without leaves and stems)
- 10 cups water (2½ L)
- 2 tablespoons olive oil or vegetable oil
- 1 small onion, peeled, halved, and sliced
- 1 medium tomato, peeled and chopped
- 3 medium Yukon gold or white potatoes (12 ounces or 350 g), peeled and grated (about 2 cups)
- 2 large carrots, peeled and grated (about 1½ cups)
- ¼ medium-head green cabbage, finely shredded
- 1 bay leaf
- 1 teaspoon salt
- Black pepper powder
- 3 tablespoons finely chopped fresh dill
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Sour cream or creme fraiche
Preparation:
Put whole beets and water into a large pot. Bring it to boil at a high flame. Lower the flame cook for about 30 minutes. Heat oil in a small skillet over medium heat. Add onions and stir well until it becomes soft. Stir in tomato and cook a few more minutes. Add onion and tomato mix, potatoes, carrots, cabbage, bay leaf, salt, and pepper to soup pot, cover, and cook over low heat 1 hour. Remove the cooked beets and rinse under cold water to cool. Peel it and grate. Stir grated beets, dill, and parsley into soup; continue cooking 10 minutes to blend flavors. Garnish with sour cream or creme fraiche and serve hot.
Image courtesy : asmallstove.com / images are subject to copyright