I am trying to shoo winter away with a nice bowl of hot borsch, aka beet soup. The debate was between onion soup and borsch. But I am Ukrainian or what?
This is a vegetarian version, ideal for lent, diet. The only type of folks this dish won't work for is raw vegans. The rest are welcome to try!
1. Boil 2 large unpeeled beets (or 3 medium size) until tender – about 1 hour. Let cool, peel and coarsely shred.
2. Set a large pot of water to boil. Add a few bay leaves
3. While waiting for the water to boil:
– peel and coarsely shred 1 large carrot
– peel and cube 2 large potatoes
– cut 1/4 head of green cabbage
4. Add salt to the boiling water and throw in prepared cabbage, carrots and potatoes.
5. Optional step: peel and cut into small cubes 1 large onion and fry with some oil till golden.
6. In about 15 min check the potatoes, if tender, throw in your caramelized onions, add 1 tbs of either vinegar or lemon juice, then add shredded beet, spices (black pepper, chopped dill, parsley) Now, watch it closely – as soon as your borsch boils – remove from heat and cover. If you let if boil for too long, it surely will turn nasty yellowish color. Let the borsch sit for at least half hour before serving
7. Serve with a tablespoon of sour-cream (plain yogurt will also work just fine), garnish with some chopped dill or parsley.
8. Bon appetit! Smachnogo!
Compliments of Marina Gavrylyuk
Real Estate Agent with Sutton Group Summit Realty
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