Will make sence to start with a kind of a Russian recipe. There are hundreds of Borscht recipes of course changing from family to family. I have three recipes of my own that I make depending on what my family feels like and how much time I have, I don’t use cabbage in any of them because a lot of people get tummy bloating from it. And since I don’t eat meat any more, two of the three recipes are vegetarian/vegan, depending on will you use butter or just olive oil to saute veggies.
Because so many Irish people, including my lovely husband, prefer pureed soups I came up with this one that still has the lovely bright appetising colour of the beetroot but much easier to make.
Next time I’m making it I will add timings 🙂
5 Medium beetroot, cleaned and cubed (or more :P)
6-7 carrots, cleaned and sliced
6 medium potatoes (I used roosters), cubed
2 Large onions, diced
3 cloves of garlic, crushed
1 tsp medium spice red Chilli (you wouldn’t even taste the spice, just warmth)
1 Tbsp Tomato paste
1 Tbsp mustard
1.5 – 2 L Veg stock
Boil the stock, add the cubed beetroot, potato and carrots. Slowly simmer until they start getting soft.
Sauté onions in olive oil, when they start getting soft add the garlic and chilli, and after about a min add tomato paste and mustard, mix well and sauté for another min, then add to the soup.
Simmer another 5-6 min, blend (I use hand blender)
Salt to taste, serve with boiled quail or normal egg and mayo/creme fraiche 🙂