Borsch the Russian Soup
Borsch is a typical Russian soup, let’s say it’s the most international Russian dish. The base of this soup is the cabbage and the beetroot.
It’s traditionally cooked with meat and served with sour cream or smetana, but we will make it very healthy and super yummy, using no dairy and nor meat. It will help us heal the digestive system and prepare the body to get used to the progressive drop of temperatures.
Servings: 4 Difficulty: Easy Time: 40 Min
- 1 TBSP OF GHEE
- 1 ONION
- 3 GARLIC CLOVES
- 1 WHITE SWEET POTATO OR A SMALL POTATO
- 1 CABBAGE
- 3 GRATED BEETROOT
- 1 TBSP WHITE VINEGAR
- 1 TBSP PAPRIKA
- 2 BAY LEAVES
- 2 LITRES OF WATER OR VEGETABLE BROTH
- SALT, PEPPER
- CHOPPED DILL FOR SPRINKLING AT THE END
- Put a pot on the fire with the spoonful of ghee. Add the onion and garlic finely chopped and let them saute for a few minutes.
- When the onion and the garlic are golden-brown, add the vegetable broth or wáter. When it starts boiling, add the cabbage (finely chopped) and the grated beetroot.
- Peel the white sweet potato or the potato and also add to the broth, as well as the bay leaves and the paprika. Let all simmer, at least for half an hour.
- In the end, add the white vinegar and mix well. Serve the borsch with a little chopped dill on top.
KITCHEN TIPS: Traditionally borsch is a fermented soup, so if you want to give it a sour touch you can add some sauerkraut.