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Borscht

Borscht
YIELDS
10 servings

I think this borscht has a nice balance of flavours. Garnished with the traditional sour cream and fresh dill, the presentation is absolutely gorgeous. Yield is 10 servings.

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Ingredients

1
bay leaf
1
tsp black peppercorns
tsp mustard seeds
3
sprig parsley
3
sprig thyme
2
cloves garlic
3
Tbsp olive oil
1
medium russet potato (¾ pound), peeled, chopped
2 ½
cup chopped red cabbage (about ¼ small head)
1
large onion, chopped
8
cup (or more) vegetable or chicken stock
6 2-inch-diameter
beets, peeled and chopped
1
cup drained canned chopped tomatoes
1
Mutsu apple, peeled and grated
Rice wine vinegar, to taste
Coarse salt and freshly cracked black pepper
Sour cream, for garnish
Chopped fresh dill, for garnish
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Directions

Step 1

Wrap the bay leaf, peppercorns, mustard seeds, parsley, thyme sprigs and garlic in a piece of cheesecloth and tie it securely with a piece of string. This is called a bouquet garni.

Step 2

Heat oil in heavy large pot over medium-high heat.

Step 3

Add potatoes, cabbage and onion and saute until cabbage softens, about 5 minutes.

Step 4

Add vegetable stock, bouquet garni, beets, tomatoes and apple.

Step 5

Bring soup to boil.

Step 6

Reduce heat and simmer until vegetables are tender, about 30 minutes.

Step 7

Remove the bouquet garni.

Step 8

Puree 4 cups of the soup in a blender and return to the pot so that the soup will still be chunky.

Step 9

If desired, thin soup with more vegetable stock.

Step 10

Add rice wine vinegar to taste and season with salt and pepper.

Step 11

Ladle soup into bowls.

Step 12

Top with dollop of sour cream and sprinkle with dill.

Rate Recipe

My rating for Borscht
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