Borscht is a fantastic winter soup. Just looking at those radiant colours of the ingredients make me feel like I’m pumped with iron and other veggie goodness. The ingredients cost next to nothing and the soup is absolutely delicious. Again, this is a vegetarian version of the recipe, but you can add sausages (I’d use frankfurters) or some non- lean meat (you want it to be very tender). A dollop of sour cream is also optional, but this is an incredibly lean soup to begin with and the cream makes it so much nicer, that I wouldn’t miss it for the world. And it does turn the soup into a very cute shade of pink!
- 4 raw beetroots
- Half a cabbage
- 2 carrots
- 1 red onion
- 1 tbsp of butter
- 1-1.5l of stock (beef or vegetable)
- 1.5 tbsp vinegar
- 1 tbsp of sour cream per serving
These ingredients are pretty enough for a still life painting, don’t you think? I’m inspired.
Chop everything. I used a mandoline for the beets and carrots to get pretty evenly sized pieces, but knife is just as good.
Briefly fry the chopped vegetables in butter, then add stock and cook for about 30 minutes until the vegetables are tender. Add vinegar.
Serve with a dollop of sour cream. Store any leftovers as this soup is even better the next day.