Borcht is a famous Russian beetroot soup. We were lucky enough to try some traditional homemade borcht during our adventure in St Petersberg and it certainly was delicious as well as warming after a busy sightseeing morning. The preparation of this national dish is very time consuming and takes several hours to cook. A little research came up with a recipe more suited to today's busy lifestyle.
Ingredients. Serves 4
4 beetroots, 1 mashed sweet potato, 1/4 shredded red cabbage, 1 chopped brown onion, 1 tab olive oil, 1 tab minced garlic,1 teas cumin, 1 dried bay leaf, 2 cups vegetable stock, 2 cups hot water, ground black pepper.
Garnish with a dollop of greek yoghurt and dill.
Method.
Heat oven to 400 c , wrap beets in tin foil and roast until tender (approx 30-40 mins). When cool; peel and julienne beets. Heat oil in a large saucepan over medium heat; add beets, potato, onion, garlic, cumin, bayleaf and cook for 5 minutes (stir regularly). Add stock and 2 cups of water and bring to boil. Reduce heat to simmer covered for 20 mins then stir in cabbage and simmer a further 10 mins. Season with pepper. Allow to cool slightly then blend soup until smooth . ( I like it more textured)
Serve hot or cold.
Naslazhdat'sya!
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