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Borsch – Russian beet soup

September 9, 2012

Hey pals! I know there is not much going on on the blog these days… As I mentioned in a post last month, I’m in the midst of studying for the GRE test, and have just recently moved to a new place, so there is a lot going on still. But today, I felt the surplus energy to write this post and share this amazing recipe. It’s a winner for sure.

It has been said, that there are more ways to make this Russian soup, than there are chefs. Hm! That’s a lot… so that basically means that you can cook this thing up however you want it. But here are the main ideas:

Recipe from “Vegetarisk kogebog” by Inga-Britta Sundqvist.

You need:

  • 1 onion
  • 2 cloves of garlic
  • 7 medium size fresh beets
  • 1 carrot
  • 1 cabbage
  • 2 tablespoons of olive oil
  • 1 liter vegetable bouillon
  • 1 bayleaf
  • a bit of allspice
  • salt and pepper
  • 3 teaspoons of vinaigre
  • Possibly some greek yogurt and fresh chives for garnishing

Preparation:

1. Peel and chop onion and garlic. Clean, peel and cut beets, carrot and cabbage into rough strips.

2. Saute all the vegetables in the oil. Add bouillon, bayleaf and allspice. Let the soup cook for about 20 minutes.

3. Use a hand blender to give the soup the texture you want.

4. Stir in the vinaigre and add salt and pepper for taste.

5. Garnish with a tablespoon of greek yogurt and some fresh cut chives.

 

 

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From → Recipes

One Comment
  1. your soup looks so smooth and yummy ^^

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