We love the Borscht because
- the deep ruby colour is pure beauty
- the flavour is earthy and comforting
- it warms from inside
- once done all the chopping, slicing and grating it’s easy to prepare
- no fancy ingredients needed, most of them you will find in your pantry
Borscht
ingredients:
2 celery sticks, finely chopped
1 small red bell pepper, finely chopped
1 medium onion, finely chopped
4 tablespoons ketchup (essential for the slightly sweet/sour flavor)
2 tablespoons olive oil
2 medium beets, peeled and grated (you may use a food processor)
3 medium potatoes, peeled and diced
2 carrots, peeled and thinly sliced
2 tablespoons olive oil
vegetable or chicken broth
1-2 cloves garlic, pressed
3 tablespoons dill, chopped + a few sprigs for decoration
2 bay leaves
salt and and freshly ground black pepper to taste
how to prepare:
- peel, grate, chop, slice, dice the vegetables
- heat a large pot, add 2 tablespoons olive oil and sautee the grated beets for about 10 minutes
- add broth (amount depending on how thin or thick you like your Borscht, approx. 8-10 cups)
- add potatoes and carrots and let it simmer for approx. 15 minutes until the vegetables are soft
while the potatoes, beets and carrots are cooking
- place a skillet on medium heat
- add 2 tablespoons olive oil
- sautee bell pepper, celery and onion until softened
- stir in 4 tablespoons ketchup
- transfer to the simmering potatoes, beets and carrots
when all the vegetables are soft and the flavours have melted
- add 2 bay leaves
- add salt and pepper (1 teaspoon each or more to your liking)
- 1 pressed clove garlic
- 3 tablespoons chopped dill
Stir in and let the flavours combine for 2-3 minutes.
To serve top with Crème Fraiche and a sprig of dill.
