Lunch

Borsch with Holi-beetroot crackers

Eastern European Beetroot Soup

Ingredients

  • 1 big beetroot 
  • 1 carrot 
  • 1 onion 
  • 2 cloves of garlic  
  • 1 tomato 
  • 50 grams of tomato paste 
  • 1/4 of a cabbage  
  • 3 potatoes  
  • 1 tablespoon of lemon juice 
  • 1 can of red beans  
  • salt & pepper & sugar 
  • parsley & dill for topping  

 

Note: In Eastern European cuisine every dish tastes different in each house! Feel free to adjust the proportions to your preferences or what you have in the fridge. Also, if you are non-vegetarian, you can cook borsch based on meat stock.   

Preparation 15′

Finely chop the onions, garlic, cabbage, paprika, tomatoes, potatoes. Grate carrots and beetroot.  

COOKING 40′

  1. Precook onions, garlic, carrots, paprika and tomatoes in a pan (Tipp: put them one after each other in the order that is written here.). After circa 10 minutes add tomato paste, salt and pepper (for your taste).  
  2. Mix the pre-cooked vegetables with cabbage in a pot. Add warm water. Either boil or cook in the oven until all vegetables are ready. 
  3. In the meantime, cook beetroot with some water. Add lemon juice and some sugar (lemon juice will help to preserve the purple color!).  
  4. Mix everything together and boil for 5 minutes.  
  5. Top it with some parsley and dill. Now your soup is ready to serve!

Enjoy with some beetroot crackers for crunchy addition😋  

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