Borscht (creamy Beetroot Soup)
Borscht is a classic Tajik soup known for its vibrant color and rich flavor. This creamy beetroot soup is a comforting and hearty dish that is perfect for warming up on a cold day.
Ingredients
- 4 medium beetroots, peeled and grated
- 1 onion, finely chopped
- 2 carrots, grated
- 3 potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 tablespoons white vinegar
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the grated beetroots, carrots, and diced potatoes to the pot. Stir to combine with the onions.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 30 minutes, or until the vegetables are tender.
- Stir in the heavy cream and white vinegar. Season with salt and pepper to taste.
- Simmer for an additional 10 minutes to allow the flavors to meld together.
- Remove from heat and let the soup cool slightly before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 5g
- Fat
- 12g
Supplies
Large pot Grater Knife Cutting board Measuring cups and spoons Stirring spoon
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the borscht with a dollop of sour cream and a sprinkle of fresh dill on top. Enjoy with crusty bread or pita.
Tips & tricks
For a richer flavor, you can roast the beetroots in the oven before adding them to the soup.
Cost
$10