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Borscht Beetroot Soup

I.am.Vegetarian's picture
Ingredients
  Beetroot 1 Pound
  Onion 1
  Carrot 1
  Tomatoes 3
  Celery stick 2
  Vegetable stock 1 Liter
  Garlic 1 Clove (5 gm)
  Ground black pepper To Taste
  Soft brown sugar 1 Teaspoon
  Wine vinegar 3 Teaspoon
  Soured cream 1⁄4 Pint (140 Milliliter)
  Chives 1 Tablespoon, chopped
Directions

1. Peel the raw beetroot and grate into a pan.
2. Grate the onion and carrot and chop the tomatoes and celery and add to the pan. Add the stock, pulped garlic and seasoning and simmer for 1 hour. Alternatively, if using pre-cooked beetroot, grate and proceed as before, omitting 1/4 of the stock and cook for only 30 minutes.
3. Add the sugar and then the wine vinegar and seasoning to taste. Serve with a dollop of soured cream and a few chopped parsley for each portion.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Restriction: 
Vegetarian
Ingredient: 
Beet
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes
Servings: 
4

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