SoupsJuliette Navarrosoups, soup, winter, comfortfood, russian, russianfood, borscht, soulfood, vitamins, beetroot, cabbageComment

Borscht

SoupsJuliette Navarrosoups, soup, winter, comfortfood, russian, russianfood, borscht, soulfood, vitamins, beetroot, cabbageComment
Borscht

It’s this time of the year again.. 

The days are getting shorter, the weather grumpier and we are longing for comfort food and in particular soups to warm up! Winter is coming! 

The time has come to share the wonderful Borscht soup recipe.

The Borscht soup is a traditional beet soup coming originally from Ukraine. It is however established as a national dish in Russia, Moldova, Poland as well as Belarusian and other countries. 

Most commonly eaten with meat, it is made out of meat or bone stock. Speaking from experience, vegetarian versions are as good as the meat versions. 

You will find a huge amount of vitamins in this soup. 

It will heat your body up from the inside, recover from a bad  cold or give your immune system a good boost! 

Plus it’s just fun to make and super light to eat! AND you can easily make a big pot for the entire week which is really convenient.

Fun fact: From day to day this soup gets better. 

I hope you will enjoy it as much as I do. 

priyatnogo appetita


Ingredients: 


  • 1 soup bowl of Cabbage

  • 4 Potatoes

  • 1 Carrot 

  • 1 medium Beet root 

  • 1-2 Onion

  • 1 Garlic 

  • 1 Red Pepper

  • 1 Apple

  • 1 Bayleaves 

  • Sour Cream

  • Chili Powder

  • Tomato sauce 

  • 1-2 tsp Vegetable or Meat broth 

  • Parsley 

  • Dill 

  • Salt 

  • Pepper


How to:

  1. First fill up a pot with water and add one tsp of vegetable broth put on medium heat. 

  2. Cut the potatoes into mouth-friendly pieces and add them to the pot leave one whole potato. 

  3. Cut the cabbage in thin stripes and all the other vegetables in small pieces and shred the apple. 

  4. Fry the onion (and leave a little bit for the very end)  in a pan with a bit of oil over medium heat add a bit of salt and pepper.

  5. Chop some fresh parsley and dill and add to the pan together with the stamps then add the carrot and fry it for approximate 5 min. 

  6. Add the beet root and let everything simmer, after a couple of minutes add some tomato sauce, garlic, laurel leave and the red pepper together with the seeds to give a bit of extra flavour. 

  7. Add the whole vegetable mix together with the fresh cabbage and extra onion pieces in the boiling pot and stir carefully. 

  8. At the very end take out and smash the soft whole potato and add the shredded apple to the soup.

  9. Serve with fresh parsley, dill a teaspoon of sour cream and some chilli powder. 

  10. Season to taste.


Optional: you can add celery root, stamps and leaves and/or parsnip and/or leak.