From borsch, the typical Slavic beetroot soup, there are many versions; each version with its particularities, often linked to the culinary traditions of the area in which it is prepared.
This is my personal interpretation, very simple; basically with what I normally have at home!
I interpreted the ingredients very freely, replacing, among other things, the usual cabbage with cabbage.
And often, as in the Borsch I photographed, giving up beef broth in favor of vegetable broth!
I certainly didn't leave out the beets, the fundamental ingredient: but use them already cooked (at home I like to use them for mine salad!)
Now all you have to do is gather all the ingredients and start cooking!
Ingredients, for four portions:
|
extra virgin olive oil |
TS. |
2 |
|
salted butter |
g. |
30 |
|
onion |
pc. |
1 |
|
garlic |
clove |
1 |
|
laurel |
leaves |
2 |
|
mixed carrot, leek, celery |
g. |
150 |
|
tomato concentrate |
TS. |
1 |
|
cabbage, already cleaned |
g. |
150 |
|
potatoes |
pc. |
2 |
|
beetroot, already cooked and cleaned |
g. |
400 |
|
beef soup (or vegetables…) |
ml. |
1'000 |
|
lemon (juice) |
pc. |
1 |
|
white vinegar |
TS. |
5 |
|
marjoram (or oregano) |
Ad Lib. |
|
|
sale |
q.s. |
|
|
pepper |
q.s. |
|
|
To serve and decorate: |
||
|
Greek yogurt or sour cream |
Ad lib. |
|
|
parsley, chives, fresh dill; according to taste! |
Ad lib. |
Preparation:
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Start by cleaning and roughly dicing all the vegetables (even garlic should be cut into small pieces, not chopped or squeezed!).
Melt the butter with the oil in a large pan and gently fry the garlic and onion together with the bay leaves.
Add the mixed vegetables, the tomato paste and continue to brown.
Add the potatoes complete with the beetroot cubes.
Mix everything well and then…
… cover with broth, bring to the boil, cover, lower the heat and leave to simmer for at least half an hour:
all the vegetables should be soft.
After this time our borsch Quickly it's practically ready.
Remove the bay leaves, taste and season with pepper and salt (the broth is already salty in itself: a large addition of salt should not be necessary).
Add the vinegar and, generously, the lemon juice: it goes very well with the beetroot dessert.
Now you can decide whether to leave it with the chopped vegetables or to puree a third of it with the immersion blender to have a cream that binds it; but…
I prefer a more rustic look and get busy in the pot with one vegetable masher:
the result, although creamy, allows you to better savor the consistency of the vegetables.
Another ten minutes on the heat and you can go to the table.
Serve with a mixture of chopped herbs, to your taste, as well as a dollop of sour cream or Greek yogurt.
Buon appetito!
ADVICES AND NOTES:
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Recipe, text only: to print or download.- Since there are so many ingredients... I've included them in the list in order of use!
- If there is any leftover, you can use it, sieved, to prepare a beautiful and tasty velouté the following day.
- See also: the classic minestrone with what's there!
Your comments are welcome!
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