My favourite beetroot soup, vegetarian borscht
October 2011
Baca Juga
My favorite beet soup
(Mõnus peedisupp, täitsa lihavaba)
Serves 4 to 6 as a main course

September 2007
400-500 g (about a pound) of beets
2 medium onions
2 large carrots
400-500 g (about a pound) white cabbage or mild sauerkraut
2 Tbsp olive oil
1.5 litres vegetable stock
1-2 Tbsp lemon juice or wine vinegar
sea salt and freshly ground black pepper
sour cream, to serve
finely chopped parsley or dill, to garnish
Peel the beets, onions and carrots. Cut all vegetables into thick matchsticks (you can use a food processor here to speed up the process). If using fresh cabbage, shred it thinly.
Heat the oil in a large saucepan, add carrots, beets, onions and a pinch of salt and saute for about 5 minutes, stirring every now and then.
Add the shredded cabbage or sauerkraut, then pour in the hot stock. Bring to the boil, reduce heat, cover, and simmer on a low heat for about 20-30 minutes, until vegetables are softened.
Season with salt, pepper and lemon juice, keeping in mind that a proper borscht should have a slightly acidic taste.
Serve with a dollop of sour cream (or omit, if you want a vegan soup) and sprinkle with some chopped parsley or dill.
Serve with some crusty (rye) bread.
UPDATE 21.9.2007
Hedgehog made this soup, too - check out her post here.
NOTE: This soup recipe was originally posted in September 2007. It's been fully revised and updated in November 2011.
Sumber http://nami-nami.blogspot.com/
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