The Spring season is quickly approaching. But it is still cold and humid. March is an excellent time to try out Borsch – one of the most well-known Russian soups. The recipes of Borsch vary. The main ingredient is beetroot, which gives borsch its famous red color. It is usually made with beef. However my preferred version is vegetarian borsch. It is still delicious and it is a bit simpler to make. As many Russian dishes borsch can be time consuming. Ideally you are supposed to start with boiling your beetroot until it is cooked. And it takes a long time. If you do not have all this time, you can buy cooked beetroot. Ingredients 1 Tbsp salt (or more to taste) 2 large or 3 medium beets 4 Tbsp olive oil 1 Tbsp sugar 2 Tbsp tomato sauce, or paste 1 Tbsp butter 1 medium onion, finely diced 2 carrots, 2 large or 3 medium potatoes, 1/2 head of small cabbage, 2 tomatoes, peeled and diced 2 bay leaves 1/4 tsp freshly ground pepper 1/4 cup chopped fresh parsley + more for garnish 2 cloves garlic, pressed Garnish: Sour cream, parsley or dill, olives or lemon Preparation Grate (or thinly slice) beet-root and carrot, chop onions, slice potatoes (into bite-slices) and cabbage. Place grated beetroot in a large skillet with 4 Tbsp olive oil and sauté for 5 minutes, then reduce heat and add 1 Tbsp sugar and 2 Tbsp tomato sauce. Mix thoroughly and sauté for another 10 […]
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