Enjoying Traditional Ukrainian Cuisine : Piroge (Perohe, Vareniki)

 

Borsch - Beetroot Soup

 

1/2kg beetroot
50ml oil
1 large onion
2 tomatoes
1 celery stick
2 carrots
2 garlic cloves
1 litre stock or water
bay leaf
parsley
salt
peppercorns
2 tablespoons sour cream
Borsch - Beetroot Soup
Method:
  • Heat oil in large pan, add sliced onion and cook over a low heat for 5 min.
  • Add crushed garlic cloves, chopped tomatoes, beetroot, carrots and celery cut into strips, and cook for 5 minutes stirring occasionally.
  • Add beef stock, salt, bay leaf, parsley and peppercorns - bring to the boil, reduce heat and simmer for 1 hour.
  • Remove from the heat, add sour cream and serve.

Beetroot is the main ingredient of Borsch, and its flovour dominate this well known soup.

 

Kolekcija omiljenih recepata sa slikama

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