Borscht

Ingredients for 6 servings:

• 2 liters of water
• 1 large potato(s)
• 300 g white cabbage
• 1 red bell pepper(s)
• 1 cube of stock
• 2 carrots
• 3 beetroots
• 2 onions
• 1 can tomato(s), pureed, or tomato paste
• dill
• Parsley
• 1 bay leaf
• Olive oil or sunflower oil
• 1 cup sour cream, or crème fraîche
• Garlic clove(s)

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Ukrainian recipe, meatless version

Although borscht is often associated with Russia, this is a misconception, as borscht originally comes from Ukraine. Even in Russia, borscht is considered a typically Ukrainian soup. It is now popular throughout Eastern Europe and there are thousands of variations. Making borscht is not particularly difficult, but you should plan on just over an hour for preparation. Bring water to a boil. Peel the potatoes and chop them into large pieces. Cut the white cabbage into strips about 2 cm long. Chop the bell peppers into large pieces. Add all ingredients to the boiling water along with a stock cube and simmer over low heat for about 20 minutes. Meanwhile, peel and grate the beets and carrots. Chop the onions into small pieces. Sauté the beets, carrots, and onions in a large pan with plenty of oil. Season with fresh dill, pepper, and salt. After about 10 minutes, add a can of passata or tomato paste. Mix well and simmer over low heat for about another 10 minutes. Now add the ingredients from the pan to the pot and mix well with the remaining vegetables. Cook everything on low heat for another 5-10 minutes. Add the bay leaf shortly before the end of the cooking time and remove it before serving. Ukrainian borscht is served hot with a dollop of sour cream, topped with freshly chopped dill and some parsley. Crusty black bread goes very well with it. For those who like hearty dishes, serve a bowl of salt and fresh garlic cloves. Rub the garlic cloves onto the bread crust or dip the garlic cloves in salt and eaten with every spoonful of borscht. Golden housewife’s rule: Borscht tastes even better the second day!