Borscht Soup
We've taken inspiration from Borscht, sometimes also called borsch, borsht, or bortsch. It's a traditional beetroot soup originating from Ukraine and enjoyed in several countries in East Europe and Northern Asia. Traditionally, potatoes, meat, and/or beans are added to the soup, but we've made our own twist by adding apple and celery instead.
Ingredients
- 1/2 apple
- 3 medium beet
- 1 medium onion
- 1 medium carrot
- 1 red bell pepper
- 1 celery rib
- 1 cup shredded red cabbage
- 1 Tbsp vegetable oil
- 3 garlic clove
- 4 cup vegetable broth
- 3 Tbsp fresh dill
- 2 Tbsp tomato paste
- 2 bay leaf
- 1 Tbsp pickle juice
- 2 tsp ground coriander
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- 1
Shred the apple and all the veggies using the shredding disk of a food processor, or using a box grater.
- 2
Drizzle the oil in a large pot over medium-high heat. When hot, add the garlic and all the shredded vegetables. Cook until soft, about 5 minutes.
- 3
Add all the remaining ingredients. Stir and cook, partially covered, at a simmer until the beets are soft, about 15 to 20 minutes.
- 4
Remove the bay leaves.
- 5
Serve and top with desired garnishes. Enjoy!
Cook it from the original
This recipe comes from pickuplimes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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