Borsch

Name: Borsch
Ingredients: 2 7/8 cups red cabbage; 3/4 cup celery root; 1 large carrot; 1 tablespoon olive oil; 1 onion chopped; thyme leaves fresh, or 1 tsp dried; 1 1/8 pounds beetroot cooked; 3 3/8 cups vegetable broth from 1 cube; 1 tablespoon vinegar; 1 teaspoon sugar; 4 tablespoons sour cream

11 ingredients

6 steps

Ingredients

2 7/8 cups red cabbage
3/4 cup celery root
1 large carrot
1 tablespoon olive oil
1 onion chopped
thyme leaves fresh, or 1 tsp dried
1 1/8 pounds beetroot cooked
3 3/8 cups vegetable broth from 1 cube
1 tablespoon vinegar
1 teaspoon sugar
4 tablespoons sour cream

Directions

1

Cut the red cabbage, celery, carrots and onion into smaller pieces and chop them in a food processor.
2

Saute vegetables in olive oil in a soup pot, stirring occasionally, over low heat for 8-10 minutes until tender.
3

In the meantime, cut the cooked beetroot into smaller pieces and chop them in a food processor; add to the vegetables in the soup pot, stir.
4

Add vegetable broth, vinegar, sugar and thyme, bring the soup to the boil, then reduce heat and cook for about 5 minutes. Remove from flame.
5

Mash the vegetables to desired consistency with a stick blender. If the soup is very thick, dilute it with a little water.
6

Serve warm or cold with the addition of sour cream (1 tablespoon per serving).