Borscht
Borscht is a Ukrainian beet-based red soup.
This dish is usually made with meat by combining the meat or bone stock with sauteed vegetables – with beetroot being the main ingredient.
But I wanted to make this version accessible to vegetarian lovers. If you do want to add meat, just cook up some beef ribs separately for about four to five hours until the meat is falling off the bone, then shred it into the soup at the end.
Borscht
Borscht is a Ukrainian beet-based red soup.
This dish is usually made with meat by combining the meat or bone stock with sauteed vegetables – with beetroot being the main ingredient.
But I wanted to make this version accessible to vegetarian lovers. If you do want to add meat, just cook up some beef ribs separately for about four to five hours until the meat is falling off the bone, then shred it into the soup at the end.
Open in Cookpad AppSteps
- 1
Turn on your slow cooker or large saucepan.
In a frying pan (If you are using a slow cooker) add a tsp of oil and gently fry the onions until they are translucent.
Transfer to the slow cooker or large saucepan along with the beetroot, sherrey vinegar, chicken stock and the red wine and cover with the lid.
Cook for four or more hours checking at regular intervals. - 2
Once the beetroot is soft, you can either liquidise the soup or – like me – just use a potato masher to blend everything together.
I prefer the rather chunky textures for the Borscht.
Season to taste, add sugar if it’s too sharp for you, but remember this is a traditional sour soup, so be gentle on the sweetness.
Pour into a warm bowl, add a dollop of sour cream and a sprinkle of fresh dill.
Cooksnaps
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