Beetroot soup (Borscht)
Ingredients:
- olive oil
- 1 onion
- 1 carrot
- 1 celery stick
- 1 teaspoons salt
- 2 bay leaves
- 30 black pepper corns
- 350g beetroots
- 350g potatoes
- 350g tomatoes
- 350g white cabbage
- sour cream
- dill
- dark rye bread
Methods:
- Dice the onion and finely slice the carrot and the celery stick.
- Pre-heat some olive oil in a Dutch oven. Add in onions, carrots, celery and salt. Saute them for a bit on medium heat, stirring occasionally.
- Fill the Dutch oven with water until about half-full. Add bay leaves and whole pepper corns.
- Peel the beetroots, chop them into bite sized pieces and add them in.
- Chop the potatoes into bite sized pieces and add them in.
- Chop the tomatoes into small pieces (you don’t want large pieces of skin in the soup) and add them in with all the juice. Add more water if needed.
- Chop the cabbage into bite sized pieces and add it in.
- Once the potatoes are cooked, the soup is ready. Serve with sour cream, dill and dark rye bread.