Russian Borscht

Here is my Borscht recipe as promised.

First of all this soup is so healthy, I mean the foundation is beetroot and that is a power vegetable if you've ever met one. 

Secondly it is vegan, meaning none of your guests will be left out.

Thirdly it is Russian.

I love Russian food, maybe because I have the warm fuzzy feeling of childhood associated with it, or maybe because it's darn good!

There are many recipes for this soup, all are genuine as you have to remember just how big Russia is, each region will it's own.

To begin you must collect these ingredients.

  •  5 BEETROOTS 
  • 2 CARROTS
  • 1 SMALL CABBAGE
  • CAN OF RED KIDNEY BEANS
  • 3 POTATOES
  • 2 ONIONS
  • STOCK (I used chicken but to make it vegan use vegetable)
  • 1 LEMON
  • BAY LEAVES
  • 3 TABLES SPOONS OF KETCHUP
  • SALT AND PEPPER 
  • DILL

Begin by roughly chopping you cabbage and potatoes into eatable pieces.

Put the stock into 10 cups or so of boiling water in a large heavy pot on the stove.

When it comes to the boil add potatoes.

When the potatoes become nearly cooked add your chopped cabbage with salt, pepper and bay leaves.

Meanwhile, in a food processor or if you are very good with your hands do it that way, chop the onions, carrots and beetroot and add them to a frying pan with some oil to sweat down.

You will see them turn ruby read and glorious at which point you should help the process by adding the ketchup.

As you see them become soft, tip them into your boiling pot of potatoes, stock and cabbage.

Squeeze in the lemon juice, taste the broth and season to your taste with salt and pepper.

Chop a handful of dill and throw in also.

 Turn down the heat tip in the beans and their juices then simmer for 10 minutes.

 Serve with Sour cream lumped on top like a floating iceberg on a crimson lava ocean.

Delicious and healthy.

From Margarita,

with Love.

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