Sep 21, 2013

Mom's veggie borscht

I remember mom making this soup since I was a child, but I didn't really appreciate the red goodness until few years ago, when I finally realized how awesome it tastes, apart from being the most amazing shade of red.
It's perfect hearty soup for grey autumn days, to bring a little bit of color to your life. :D 
so I've asked for the recipe and decided to share it with you, world.

Mom's veggie borscht 

-200g of beetroot
-2 tbsp of oil
-4tbsp of tomato paste
-100g of white cabbage
-vegetable broth (or beef broth if you want) (-enough to cover the vegetables - about 1L)
-20g flour
-200g of potatoes
-100g of carrots
-black pepper
-bay leaf
-2 tomatoes
-1 garlic clove

-sour cream for the topping

Peel and cut the beetroot into rectangles or cubes, and fry it a little bit on half of the oil. Add tomato paste, cabbage, few drops of vinegar and broth to cover the vegetables. Add salt and roux (made from the flour and other half of the oil). Peel and dice potatoes and carrots. Add bay leaf, black pepper and peeled diced tomatoes.
Cook until the vegetables become tender. Add minced garlic.
.. and sour cream on top, when you serve it.


let me know if you try the recipe, and if you like it.

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