Tuesday, September 30, 2014

Vegetarian Borscht

2 medium-size beets, peeled and grated
1 large carrot, peeled and grated
1 tbsp olive oil
1 tomato, diced
2 tbsp of water
juice of ½ lemon
2 L of water/vegetable broth
1 tbsp of salt
5 medium-size potatoes, diced
½ cabbage
1 small onion, diced
1 tsp olive oil
5-7 whole black peppers
3-4 bay leaves
1 tbsp dried parsley
2-3 garlic cloves, halved
Heat up 1 tbsp of olive oil in a large pot over medium/high heat. Add grated beets, carrots and diced tomatoes.
Add 2 tbsp of water and lemon juice to the vegetables and stir.
Reduce the heat to low, cover the pot and simmer for 20 min.
Boil 2L of water in a kettle. Add the water to the shredded vegetables after they have been simmering for 20 min.
Bring to a boil and add 1 tbsp of salt.
Add diced potatoes and shredded cabbage to the soup and cook for 10 minutes.
Meanwhile, heat up 1 tsp of olive oil in a small skillet and sauté the onion over medium heat until it becomes golden.
Add the onions to the pot and give it a good stir.
Finally add black pepper, bay leaves, garlic and dried parsley to the soup and continue cooking for another 5-10 minutes.
Remove borscht from the heat. It is now ready to be served.
When serving borscht, add sour cream and fresh herbs to individual bowls.

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