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Borscht soup recipe

2 years ago

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 I vote for Borscht
A mixed vegetable soup that's easy and flavorful. From Russia with Love.
Borscht soup recipe
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Prep Time 45 minutes
Cook Time 45 minutes
Servings
MetricUS Imperial
Ingredients
Prep Time 45 minutes
Cook Time 45 minutes
Servings
MetricUS Imperial
Ingredients
Borscht soup recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Boil the beetroots in enough water.
  2. In the meantime, chop the carrots, onions, garlic, potatoes and cabbage and keep aside.
  3. Once they are completely cooked preserve the water and remove the beetroots from the water.-let them cool.
  4. Once the beetroots are cool, grate them.
  5. Add the chopped potatoes to the beetroot stock. Add the cabbage too. Cook on a low flame.
  6. Blanch the tomatoes. Peel the skin and then chop them.
  7. In another pan, heat the oil and add cumin seeds, fennel seeds and coriander powder. Fry for a minute.
  8. Add the onions, garlic and saute them till they become soft.
  9. Add the chopped carrots and saute for 5 mins.
  10. Add the grated beetroot and blanched chopped tomatoes.
  11. Saute for 7-8 minutes
  12. Add this sauteed veggie mixture to the beetroot stock.
  13. Thoroughly mix the stock with the sauteed veggies, chopped dill leaves and let the entire soup cook for 15-20 mins
  14. Season with salt and pepper in the end.
  15. Serve the vegetarian borscht soup, hot with vegan sour cream or regular sour cream.
  16. Garnish with your favourite fresh herb.

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