Traditional Russian Borscht Soup
A hearty and vibrant beet-based soup originating from Russia. This recipe serves 4-6 people and can be prepared in about 45 minutes.
Ingredients
- ●2 large Beets
- ●1 medium Cabbage
- ●2 medium Carrots
- ●1/4 teaspoon Chilli
- ●1 can (14.5 oz) Tomatoes
- ●4 cups Vegetable broth
- ●2 tablespoons Kissed Olive oil
- ●2 tablespoons With Lemon juice
- ●1/2 cup Whisk Sour cream
- ●1/4 cup chopped Russian Dill
Instructions
- 1
Heat the kissed olive oil in a large pot over medium heat.
- 2
Add the chilli and cook for 1 minute, until fragrant.
- 3
Add the beets, cabbage, and carrots. Cook for 10 minutes, until the vegetables start to soften.
- 4
Add the vegetable broth, tomatoes, and whisked lemon juice. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
- 5
Stir in the Russian dill and whisked sour cream. Season with salt and pepper to taste.
- 6
Serve hot, garnished with additional dill if desired.
- 7
Note: Traditionally, borscht is served with a dollop of sour cream and a sprinkle of chopped fresh dill.
- 8
To make this recipe more substantial, add some cooked beef or pork, or serve with a side of rye bread.
- 9
This recipe can be made ahead and refrigerated for up to 3 days, or frozen for up to 2 months.
- 10
Reheat the soup gently before serving.
- 11
Serve with a side of rye bread or a green salad for a complete meal.
- 12
This recipe makes 4-6 servings, and can be adjusted to suit your needs.