Borscht -- Russian Beet & Vegetable Soup

Recipe by Cook's Hideout

When I think of Russian food, first thing that comes to mind is Borscht -- beet & vegetable soup. To be honest I'm not a bog beets fan, so this was soup was something that I was not too excited about and kept looking for other dishes. But finally I realized I had no time and then ended up making the soup anyway. I was surprised that I liked the soup, it is very hearty and technically I didn't taste the beets as much as I feared I would. The color sure makes the beet presence apparent and I really...

Ingredients

• 1 beet (- medium, peeled and grated)
• 1 carrot (- small, peeled and grated)
• 1 tomato (- small, chopped)
• 1 tbsp lemon juice
• 1 potato (- large, diced)
• 1 cup cabbage (- thinly sliced)
• 1 onion (- small, thinly sliced)
• 1 bay leaf
• 1 tsp parsley (Dried)
• to taste Salt Pepper (&)
• sour cream (- to serve (optional))

Method

1. Heat 2tsp oil in a medium sauce pan, add beets, carrots and tomato. Saute for 1~2 minutes.Add the lemon juice and cook on medium flame until the veggies are tender, about 12~15 minutes.Add 3~4 cups of water (or vegetable stock for extra flavor) and salt; bring to a boil. Add the potato, cabbage, bay leaf, dried parsley and pepper. Cook covered until all the veggies are cooked through and tender, about 12~15 minutes.Adjust the seasonings and serve with a dollop of sour cream.

View the recipe instructions at Cook's Hideout