Borscht is a traditional Russian soup made from beets (that are low in calories and a great source of nutrients such as vitamin C, fiber, and folate. They can also help keep your blood pressure in check). This soup is easy to make, does not require any ingredients, for example, found only in Russia or something like that, and it tastes great. If you want to eat something a bit different, yet healthy and tasty, give borscht a try.
• 2 medium-sized beets
• 1 large carrot
• 1 tbsp olive oil
• 1 tomato
• 2 tbsp of water
• juice of ½ lemon
• 2 L of water
• 1 tbsp of salt
• 5 medium-size potatoes
• ½ cabbage
• 1 small onion
• 1 tsp olive oil
• 5-7 whole black peppers
• 3-4 bay leaves
• 1 tbsp dried parsley
• 2-3 garlic cloves
Scrub the beets under the running water, peel them and grate them.
Peel the carrot and grate it into the bowl where the beets are.
Heat up 1 tbsp of olive oil in a large pot on the medium heat, add the shredded vegetables, and stir.
Dice a tomato, add it into the pot, and stir.
Add 2 tbsp of water and juice of ½ lemon.
Lower the heat to low, cover, and let simmer for 20 minutes.
Peel 5 potatoes and dice them or cut them into strips.
Boil 2 L of water, stir the shredded vegetables after they simmered, and add water to the pot.
Bring to boil and add 1 tbsp of salt.
Add the potatoes.
Shred the cabbage and add to the soup.
Let cook for a few minutes.
Dice a small onion.
Heat up 1 tsp of olive oil in a skillet and sauté the onion until golden.
Add the onion to the soup and stir.
Add the black peppers, bay leaves, and the cut garlic cloves.
Add the dried parsley and cook for 5-10 minutes.
Tips and ideas:
Borscht can be eaten on its own or you can eat it with sour cream or mayo, or even garlic. It can be decorated with fresh herbs.
You can keep borscht in the refrigerator for up to one week.
If you want to take borscht with you for a lunch at work or in school, you can reheat it and put in into a thermos bottle.
Images – https://www.youtube.com/watch?v=XURUll0gU70