in Eastern Europe, Poland, Russia, Soup Recipes

Borscht

updated

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Ingredients for 4 servings:

  • 500 g beetroot
  • ½ white cabbage
  • 2 stalk(s) celeriac
  • 4 onions
  • 2 garlic cloves
  • 750 ml vegetable stock
  • Salt and pepper, a few drops of liquid sweetener
  • 2 tbsp lemon juice
  • 1 tbsp balsamic vinegar, white
  • 2 tbsp parsley, chopped
  • 1 tbsp Dill, chopped
  • 4 tbsp sour cream

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

WW 1 P

Dice the beets, strip the cabbage, and slice the celery. Chop the onions and garlic and fry in heated fat until translucent. Add the vegetables and sauté for about 5 more minutes. Pour in the vegetable stock and simmer over medium heat for about 30 minutes. Season the borscht with salt, pepper, lemon juice, vinegar, and sweetener, sprinkle with the herbs, and serve with sour cream. Serve with hearty black bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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