in Eastern Europe

Vegetarian borscht

updated

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Ingredients for 4 servings:

  • 300 g beetroot
  • lemon juice
  • 3 tbsp oil
  • 800 g white cabbage
  • n. B. water
  • 200 g potatoes, raw, diced
  • 200 g carrot(s), diced, cooked
  • 100 g celeriac, diced, cooked
  • salt and pepper
  • 250 ml natural yogurt
  • 3 tbsp tomato paste or paprika paste
  • Garlic, finely chopped
  • 1 bunch parsley, finely chopped

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes

Dice the well-washed beetroot, season with salt, and drizzle with lemon juice. Sauté in oil and a little water for about 20 minutes. Add the diced white cabbage and a little water and cook for another 10 minutes. Then add the diced potatoes and sauté until soft. Mix everything together and season with salt and pepper. Whisk the yogurt with the tomato paste, a little garlic, and the finely chopped parsley until creamy and stir into the hot soup just before serving.

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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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