Borsch soup

Bright, brighter, brights…This Slavic soup will bring color into your life, specially when it is made in cold winter times. Even though it is not a Slavic tradition, add a bit ginger, to get warm also…

Ingredients

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  • 125

    g

    Red beets

  • 75

    g

    Carrots

  • 100

    g

    Potatoes

  • 100

    g

    Onions

  • 100

    g

    White cabbage

  • 600

    ml

    Vegetable stock

  • 1

    Garlic cloves (minced)

  • 1

    tbsp

    Red balsamic vinegar

  • Garnish: fresh dill (chopped) and soy cream

  • 2

    tbsp

    Oil

For 4-6 portions

Peel and chop the beets, carrots, and potatoes into 1 cm pieces.
Keep in separate bowls.
Toss the beets and carrots with a tablespoon or two of olive oil and spread them out in a single layer on a oven tray (cover with baking paper). Roast in a 200°C oven for 15 minutes.

Meanwhile, cut the onions and cabbage in thin slices.
Get a big soup pan. Heat 2 tbsp oil. Saute the onions and the cabbage until soft (about 5 minutes). Add the vegetable stock. Cook 10 minutes.

Toss the potatoes with olive oil and make room for them in the oven tray, and roast everything an additional 15 minutes.

When all oven veggies are ready, add them to the soup, add the vinegar and pepper to season and cook another 5-10 minutes.

Serve with soy cream and dill.