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.