Perfect, creamy and rich borscht. An interesting turn on the classic borscht: make the cream of it and serve with a boiled egg. No meat.

Start off by blanching the tomatoes. Cut an X-shape on the bottom of the tomatoes, place them in a boiling water for 2 minutes, then transfer immediately into a deep dish with iced water. Peel the tomatoes and cut into cubes.

Chop fresh green cabbage. Cut beets, potatoes, carrots, parsley root, onions and celery stalks into small cubes and place everything in a pot. Add cubed and peeled tomatoes, bay leaves, peppercorns, sugar, chopped parsley and dill. Place the pot on a stove and bring to a boil. When it starts boiling, add olive oil and cook for 25 minutes. Then add 1 teaspoon of white vinegar and salt to taste. Remove from heat and cool borscht a little.

Remove the bay leaf and using a mixer or immersion blender, puree the borscht.

Boil the eggs for 10 minutes. Place them into ice cold water for 10 minutes and then peel. Cut each egg into 4 pieces lengthwise.

When serving the borscht, add 2 quarters of an egg into each bowl.

You will need:

For borscht:

  • Water – 6 cups
  • Beets – 10 oz
  • Fresh green cabbage – 10 oz
  • 2-3 medium potatoes
  • 1 small carrot
  • 1 parsley root
  • 1 celery stalk
  • 1 yellow onion
  • 2 tomatoes
  • Olive oil – 4 tablespoons
  • Sugar – 1 tablespoon
  • White vinegar – 1 teaspoon
  • 2 bay leaves
  • 3-4 peppercorns
  • Chopped parsley – 2 tablespoons
  • Chopped dill – 2 tablespoons
  • Salt – to taste

To serve:

  • 2 boiled eggs

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