Borscht recipe

This beet soup come from Slavic countries. It is important in Russian, Polish, Ukraine cuisines. Actually, Ukraine is usually cited as its place of origin.

I love this soup, it’s healthy and perfect for the colder weather when your immunity system get’s a bit weaker and the flu season begins. Once, I donated blood and after it I came home and there were borscht soup, it was so perfect when you need something warm and which is nutritional.

Ingredients:

  • 2 cups chopped beets
  • 2 cups of chopped carrots
  • 4 cups broth (beef or vegetable)
  • 2 cups chopped onion
  • 1 can diced tomatoes, not drained
  • 2 cups chopped cabbage
  • 1/2 tsp dill
  • 1/2 tap salt
  • 1/4 tsp pepper

Preparation:

  1. In a large pot add beets, onion, carrots and broth, bring it to boil. When it boils then reduce the heat, cover it and let it simmer for at least 30 minutes, let all the tastes mix together.
  2. Add cabbage and tomatoes and again cover it and let it simmer for another 30 minutes or just until cabbage is tender. Time for spices! Add salt, dill and pepper.
  3. Eat with a spoon of sour cream.

Tip:

My grandmother always adds some forest mushrooms which totally improves the taste.

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