Beetroot Borscht
As the weekend approaches and since we are still in the fasting period, I propose an easy and delicious dish: beetroot borscht. Although called borscht, in reality, the soup is not sour, but has a sweet-sour flavor, perfect for a cool day. It is a simple, accessible, and very inexpensive recipe that can be easily prepared in the comfort of your own kitchen.
To start, prepare the necessary ingredients: one potato, one onion, two carrots, and two small beetroots. Cut the potato into small cubes and chop the onion as finely as possible. Heat a little oil in a pot over very low heat, and add the potato and onion. Let them sauté for about 10 minutes, stirring constantly to prevent them from sticking to the bottom of the pot.
Meanwhile, peel the carrots and beetroots, then grate them on a small grater. After 10 minutes, add the grated carrot and beetroot to the pot. Cover with a lid and let cook for another 10 minutes, stirring periodically to ensure even cooking. This step is essential to allow the vegetables to release their aroma and combine harmoniously.
Once the vegetables have softened, it’s time to season with salt and pepper to taste. Then add 3.5 liters of warm water or, if you have it on hand, vegetable broth for a richer flavor. Let everything boil over medium heat for 20 minutes. Unlike classic borscht, this beetroot borscht does not need to be sour, as the beetroot reveals its astringent taste during boiling, and the sweetness of the carrot perfectly complements this mixture.
Before serving, sprinkle dried or freshly chopped parsley leaves for an extra touch of color and flavor. This soup will not only bring a touch of warmth on cold days but will also impress with its vibrant appearance and refined taste.
A useful tip: wear gloves when peeling and grating the beetroot to avoid persistent stains on your skin that can last up to a week. So, get ready for a pleasant culinary experience and enjoy this beetroot borscht! Bon appétit! Prepare to enjoy a healthy and comforting dish!
Ingredients: - one large potato (two or three smaller ones, depending on what you have on hand) cut into small cubes - one medium-sized onion finely chopped - two large carrots grated - one large beetroot (like the potato, depends on what you have on hand) cut into very small cubes or grated - salt - pepper - oil for sautéing (about 50 ml) - 3.5 liters of water or vegetable broth
