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Borscht
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Ingredients:
4-5 medium beetroot, washed, but not peeled
1 large onion, chopped
1 large clove garlic, chopped
2 cups vegetable, beef or chicken stock
1 teaspoon salt
2 teaspoons black pepper
1 teaspoon marjoram
1 teaspoon thyme
2 teaspoons dill
sour cream for garnish
Note: chunked cooked lamb or beef is a good addition to this soup |
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Directions:
- In a large pot, cover beetroot with just enough water to
cover them.
- Boil for 45 minutes.
- Meanwhile, cook onion in a tablespoon of oil until tender.
- Add garlic for the last couple of minutes and set aside.
- When the beetroots are done (They are done if a knife slids
easily through), transfer them to a chopping board and allow
them to cool enough to handle, discarding the liquid.
- Then, peel and chop the beetroot into cubes (peels should
come off very easily with rubber gloves).
- Combine beetroot with onion and garlic in a large pot,
stirring thoroughly.
- Stir in stock and herbs.
- Simmer for 20 minutes.
- Transfer soup to blender or food processor.
- Blend just a bit for chunkier soup or puree, whichever you
prefer.
- If you choose to add beef or lamb, heat it and add to soup
at this point.
- Garnish individual servings with sour cream and a sprinkle
of dill.
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