Half of the country is covered by snow, including our little town. The daycares are closed, there is no way to get to the office. There is nothing better than a good soup, so I’ll use this as an opportunity to share a great family recipe for Russian Borscht. It’s much simpler to cook than many people think and it’s a very special treat, especially if you are not afraid to garnish it with some fresh crushed garlic before you serve it. Enjoy !
- 1/2 medium size cabbage
- 2 medium size red beets
- 3 – 4 medium potatoes
- 1 – 2 carrots
- 1 onion
- 2 – 3 tbsp tomato paste
- 1 tbsp chopped fresh dill
- 1 tsp whole allspice
- 2 – 3 bay leaves
- Shred the beets and the carrots
- Cut the cabbage into long thin pieces
- Cut the potatoes into medium size pieces
- Chop the onion
- Fry the onion on low flame until it gets light brown color
- Add the shredded beets, carrots, allspice and bay leaves, mix, cover and cook on low flame until soft, typically 15-20 minutes
- Add the tomato paste, mix well and cook for another 5 minutes
- In a separate large cooking pot boil 2 liters of water and cook the potatoes until soft. You can also use chicken or beef stock
- add the cooked onion, beets and carrots mixture and the shredded cabbage, Cover and cook together until the cabbage is completely soft, typically about 20 minutes.
- Add salt and a pinch of black pepper
- It’s hard to resist the temptation, but you must let the soup “rest” for at least an hour after before you serve it.
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