Do you know borsch?
Crazy, but true: I ate the Russian classic for the first time in a sun-drenched surfers hostel in Hawaii. Less than 100 meters from Waikiki Beach.
Curious? Grab your soup spoons and go!
This recipe is perfect for those last winter days when you want to snuggle up to a steaming bowl of soup at home.
It is light , only requires a pot and a few everyday ingredients.
The 30-minute borsch is light because it uses vegetable stock as the basis for the Russian classic.
Correct hearty makes her the soup with carrot, cabbage, leek and – well – beetroot. The healthy tuber may not be missing. Finally, it provides the bright color and the unmistakable taste.
Now I have to tell you about my bizarre borsch experience in Hawaiii. Imagine the following situation:
A dear friend and I come to the hostel kitchen to make us backpacker-like pasta with ready-made sauce. A middle-aged lady in a bright pink jogging suit is already standing at the stove, telling us with a strong Russian accent that she is currently doing “soup from my country” and “you have to try. It’s the best “.
I’ll cut it short. The soup had a very America typical hot pinke color. Do not ask me how she got that done. It was tasty, let’s say very far from today’s soup. But it was an absolute experience!
Back to today’s super soup!
Borschtsch is traditionally prepared with lots of meat and caraway. But honestly, a brisk veggie version sounds at least as tempting, right?
It gets even better: You only need 30 minutes for this quick and easy recipe.
I’m sure you’ll love the quick and hearty veggie borsch.
The 30-minute borsch is:
- Light and yet satisfying.
- Ready in 30 minutes.
The 30-minute borscht is hearty, light and yet satisfying. For this recipe you only need one pot and a handful of everyday ingredients. Perfect as a light lunch or dinner.
Portions : 2
calories per serving : 388 kcal
Gherkins + Gurkensud
- Salt and pepper
Onion peel and finely chop. Clean the leek and cut into 1 cm wide rings. Peel and dice the carrot. Cut cabbage into fine, bite-sized strips. Cut red beets into bite-sized cubes.
Heat oil in a large pot. Stew the onion cubes over medium heat for 2-3 minutes.
Add the tomato paste and the rest of the vegetables to the beetroot. Deglaze with the broth and simmer for 15 minutes over low heat.
In the meantime, cut the gherkins into thin slices.
When the time has come, add gherkins and beetroot to the pot. Allow to simmer for two minutes. Season to taste with salt, pepper and gherkins.
Spread the borscht on two plates and enjoy with a dollop of sour cream.
Red cabbage, cabbage and potatoes are also excellent as a deposit.
Adapted to a recipe from the book Soul Food by GU.
Now I’m curious: Have you ever tried borscht? And what do you say to easypeasy 30-minute borsch?