Borsht
Servings: 6
Ingredients
- 250 g Cooked Beetroot - cubed
- 2 Medium potatoes – cubed
- 1 Small onion – sliced
- 4 Garlic cloves - minced
- 1 Beef - vegetable stock cube
Liquids
- 2 Tbsp Heavy cream
- 2½ cup Water
- 2 Tbsp Olive oil
Instructions
- Preparing the ingredients: Peel and cubing the potatoes, and roughly cut the garlic and onion. The beetroot in this recipe uses cooked, or ready-to-eat beetroot, and it only requires being cubed, rinse and cut the beetroot into cube-like sizes
- Sauté the onion and garlic: Prepare a pot that is large enough to fit all the vegetables. Preheat the pot on medium-low heat. Drizzle the olive oil, add the garlic and onion, and sauté the aromatics for three to four minutes while stirring occasionally.
- Add the potato and beetroot: Add the potato, beetroot, and beef stock cube to the pot. The beef stock already contains salt, so add salt according to your taste. Add water just above the level of the vegetables.
- Simmer the vegetables: Adjust the temperature to low and simmer for twenty-five to thirty minutes with the lid closed. Poke a potato to check if it goes through without resistance, it is cooked.
- Immersion blend the soup: Use a handheld immersion blender to purée the soup either in a stainless steel pot or in a deep glass bowl. If you are using the glass bowl, cool down the soup for about fifteen minutes before blending. Once the soup has combined, add the heavy cream and blend to mix the ingredients. Enjoy the creamy and delicious borscht as a side, appetizer, or with hard bread.