This is a great summer dish, full of flavor and light on calories. A perfect choice of soup for vegans, vegetarians and anyone who watches calories intake.
Start by roughly chopping carrots, parsnip, celery root, yellow onion and leeks. Place chopped vegetables in a pot, add cold water and bring to a boil. Cook everything on medium heat for 30 minutes. Add salt, bay leaves, peppercorns and whole allspice, parsley and garlic and cook for another 30 minutes. Strain the broth through a fine mesh strainer.
Heat 2 tablespoons of margarine on a skillet and add cubed potatoes, beets, carrots and onion. Fry for 5 minutes, stirring occasionally. Then add white wine and cook for 3-5 minutes.
Pour strained broth into a pot and bring to a boil. Add stewed vegetables and horseradish and cook for 20 minutes. Turn the heat off and cool borscht down a little bit. Puree it with a blender until borscht becomes smooth. Add ground black pepper and salt to taste. Place in the fridge to cool.
When serving this borscht, add sour cream or cream cheese to bowls and sprinkle with chopped parsley.
You will need:
For broth:
- Water – 6 cups
- 1 carrot
- 1 parsnip
- ½ celery root
- 1 yellow onion
- 1 leek
- Garlic – 3 cloves
- 2 bay leaves
- 4-5 whole black peppercorns
- 4-5 whole allspice
- Parsley – ½ bunch
- Salt – 1½ teaspoon
For borscht:
- Beetroot – 18 oz
- 2 medium potatoes
- 2 carrots
- 1 yellow onion
- Margarine – 2 tablespoons
- Table horseradish – 2 tablespoons
- Ground black pepper – 1 pinch
- Dry white wine – 1 cup
- Salt – to taste
To serve:
- Sour cream – 4 tablespoons
- OR cream cheese – 4 tablespoons
- Chopped parsley – 4 tablespoons
0 Comments