Kak skazat’ “beet soup” po-russki? BORSCHT!
Sometimes it’s just easier to eat a meal that is contained to one bowl. This soup is not only fast, but it’s hearty enough to be a meal within itself. This soup is also Agreat to make as a starter for a dinner party. The use of pickled beets and their brine add a nice tanginess, which really wake up your taste buds. You won’t believe how many layers of flavor this soup can deliver in only 30 minutes!
Quick Rustic Borscht
Serving Size: 2
Time: 30 Minutes
Difficulty: Very Easy!
– 2 medium pots
– a cutting board
– a knife
– a slotted spoon
– 2 new potatoes, cut into 1” pieces, skin on
– 1 jar sliced, pickled beets
– 1 quart beef stock (to make this recipe vegetarian, use vegetable stock)
– 1 carrot, peeled and cut into ½” pieces
– 2 celery stalks, sliced into ½” pieces
– 1 small yellow onion, diced
– 1 tbs olive oil
– salt & pepper to taste
– dill or parsley, finely chopped for garnish
– sour cream for topping
Place potatoes in one pot and cover with cold water. Salt well. Bring pot to a boil and continue to cook until the potatoes are fork tender. Once cooked, strain and set aside.
While potatoes are cooking, start your soup base. Heat the olive oil in the second pot over medium heat. Add onions, carrots and celery. Cook for about 5 minutes, until onions are translucent and carrots start to soften. Add the beef stock and simmer for 10 minutes. Add the beets and their brine. Simmer for another 5 minutes. Season with salt and pepper.
With your slotted spoon, place carrots, onions and celery into bowls. Add potatoes. Pour broth over vegetables. Top with a dollop of sour cream and garnish of dill or parsley.