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Actually, the original borscht (Ukrainian beet root soup) recipe also includes cabbage, I just didn't have one, but that didn't take away from the taste. Which is easily explained by the fact that... I'm awesome Traditional borscht also never had frozen veggies in it, but I find them convenient, so I use them.
Borscht can be cooked with all sorts of vegetables, but what makes soup a borscht are beet root, carrots and tomato paste. These should always be present. And seeing how we're cooking a vegetarian borscht, I'd say beans are essential, too. When they are cooked they make the consistency thicker, well, apart from tasting great))
Anyway, here are the ingredients I've used:
In the glasses: frozen chopped green beans, frozen vegetable mix, dry beans, tomato paste. On the plate: white and purple onion, celery, carrot, potatoes, beet root. I've soaked the beans for just about 10 minutes, so I'm putting them into the stock right away. Had they been soaking for 30-40 minutes, I'd have added them later, together with the beet root.
1. Stock:
A peace of beet root goes in the stock, a bigger piece is cut and added to the stock in about 20 minutes.
2. +20 minutes Adding more beet root
3. +15 minutes Adding potatoes (and some salt)
4. +15 minutes Adding frozen vegetables
5 Preparing the tomatoe sauce
Frying onion and celery. I use olive oil.
Adding tomato paste
After the tomato paste has been fried for a minute, adding some water
6 Adding tomato sauce
7 +10 minutes Adding some greens: parsley, dill, whatever you prefer.
Finished. Best served with sour cream.
Here is how it is going to look in the end:
More posts from this category: All-purpose bag, grocery shopping and our womenNo justifications for meat eating
me
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04-03-2012
I am jumping on the first plane to come and try it !!!!!
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Irina |
04-03-2012
Wise! Theres still one bowl left |
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18-03-2012
Great receipt and work! Thank you very very much. This is awesome. For me its the best borscht receipt. How could you find time to do such great pictures during cooking? I am too
stressed always... |
John
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09-10-2012
I made your borscht tonight, sans frozen vegetables. The beets took longer than I thought to cook, so I overcooked the potatoes. Maybe American beets are tougher!
In any case, I don't have much cooking experience, so this was a good experiment for me. I've been wanting to cook more soups for health and saving money. Do you have any ideas for other things to add to the taste? Mine tasted kind of like roots. |
Irina |
09-10-2012
Hehe. Yeah, beets are tough! I start throwing in potatoes when beets have started losing their color. And I tend to cook on high tempereture, I'm too impatient)) Though its not as healthy. probably. If you borscht tasted like roots it probably lacked tomatoe paste. I put quite a bit of it in, my mother prefers less. Soups are great, and the good thing is you can make them out of almost any vegetables you have available. The important thing is to boil some veggies for the stock first (you put them into a cold water then heat up) and to add some fried veggies in the end, usually, some fried onion and at least a small tomatoe. To thicken the soup you can add almost any grains: rice, buckwheat, pearl barley (this one takes much longer to cook)... A tiny bit of chilli pepper thrown in the stock will make the soup lightly spicy. Good luck!)) |
John
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10-10-2012
Thanks! That's exactly what I was looking for. I made much more vegetables with just one can of tomato paste.
This is a great soup for the winter months, and it makes it better knowing it came from Ukraine. |