Vegetarian Borsch

Prep time 25 minutes Total time 1h20 Serves 4 portions

When I was a student, I spent five months in St Petersburg, Russia. It was winter, and I often made tasty and hearty soups, which are typical of Russian cuisine.
When one thinks of Russian soup, we think of the borsch, a bright red soup! There are dozens of versions of this soup, and every Russian family has his.

Here is my vegetarian version with our Lufa basket winter vegetables!

What you'll need:

1 liter of vegetable broth
2 grated beets
2 grated carrots
1 grated turnip 
1 onion
half of a cabbage
1 potato

1 tablespoon of tomato paste
20g butter
1 clove of garlic
1 bay leaf
2 cloves
juice of one lemon
salt and pepper

Instructions

Directions

  1. Preheat oven to 400 ° F.
  2. Put the beets in aluminum foil on a baking sheet and bake for 45-50 minutes (until tender) .
  3. Boil the broth in a large saucepan.
  4. Peel and grate the carrots and turnips . Mince the onion.
  5. In a hot pan, melt the butter and sauté the carrots , turnips and onions. When tender, add the tomato paste and stir.
  6. Peel and cut beets into thin strips.
  7. Peel and cut the potatoes into small cubes and cut the cabbage into thin strips.
  8. Add broth, bay leaf and cloves , and all vegetables.
  9. Cover and boil for 10 minutes or until the potatoes are cooked.
  10. Add lemon juice, garlic and pepper.
  11. Serve in a bowl with a tablespoon of plain yogurt or sour cream on top and some fresh herbs (parsley or dill) .