Enjoy this simple, yet traditional vegetarian Russian borscht recipe. I often make it in the beginning of the week to have this filling and delicious soup available on hand for quick, healthy meals. To me, Russian borscht is probably one of the very few healthy pieces of Russian cuisine… Beet root is the heart of the borscht and that what makes this soup so good for you. This is my sister’s recipe and it only takes about 60 minutes to make.
1-2 garlic cloves
salt & pepper to taste
sour cream and dill or any other greenery such as dill, cilantro or parsley for decorating each portion
Add 1 teaspoon of salt to about 3 liters of water and bring it to boiling. Add cut up potatoes to the boiling water.
While potatoes are cooking, heat up 1 tablespoon of olive oil on the skillet and add onions, than carrots and saute for about 5 minutes and add beets. Let it all gently steam-saute for about 15 minutes. Squeeze 1/2 lemon into the skillet so that beet retain its color. When all vegetables are soft (about 15 minutes) add minced garlic. Adding cut up tomato is also an option for enhanced taste.
Add cut up cabbage to the boiling potatoes.
Add contents of the skillet to the pot of cabbage and potatoes. Add salt, pepper, sugar (1/2 teaspoon) and other spices of choice. Turn off the heat after boiling all the contents and cover it with towel. Let the soup sit for 1-2 hours to enrich the taste.
Decorate each plate with a sour cream and cut up parsley, cilantro or dill.