Russian winter and Borsch
Zdrastwiche!! (Hello! in Russian)
| Servings | Prep Time |
| 4serving | 20minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
- 1big strips beetcut into thin
- 1strips carrotmedium cut into thin
- 1small strips potatocut into thin (some prefer cubes)
- 1 onionsmall diced
- 1/2cup cabbageshredded
- 3 – 4 garlicflakes
- 1/2to taste celerystalk or .
- 2 tomatoescanned or fresh diced .
- 1tbsp parsleychopped fresh or dried
- 1tbsp dillfresh or dried
- 1/2cup bell pepperschopped (optional)
- 1 chicken stockcube
- 1/2tbsp red wine vinegar(less if using canned tomatoes)
- 2tsps olive oil
- 1tbsp sour cream
- to taste Salt Pepperand
Instructions
- Heat the oil in a large stir fry pan. Add the garlic and chopped onions and saute till the onions turn transparent. Alternately you can add the garlic when you leave the soup to boil.
- Now add the potatoes, carrots and celery and stir fry. Add the beetroots after 3-4 mins. Cook until veggies are done.
- Add the cabbage and tomatoes. In the meantime boil 2 and a1/2 cups water with the chicken stock cube.
- Add the stock to the veggies and bring to a boil. Lastly add the parsley, dill, salt and pepper. Add the bell peppers if you are using them.
- Reduce heat and cover. The longer you cook the stronger the flavour. I put it on low and simmer for 15-20 minutes. Boil more if you are making in large quantity.
- Check throughout to add spices and herbs.
- Lastly add vinegar ( less if you are using canned tomatoes) and serve warm with a dollop of sour cream.
Recipe Notes
Cheers to health and pleasure!! I will sign out with some breathtaking shots of Russian nature in winter by Mikhail Tkachev
Dusvidaniya!!!(till we meet again in Russian)
