The summer sun shining bright leaves you craving something soothing and our recent encounters with Ms.Vacation, led to rediscovery of a classic cold soup – Borscht. Hailing from the Eastern European lanes, it celebrates the bright red beetroot and with a dollop of sour cream, it’s everything you need to #BeatTheHeat. The old classic has many variations, however taking a summer-friendly route we share our recipe that boasts of vegetables.
Prep Time: 30 minutes + 1 hour to cook
Caters To: 2 gobblers
Challenge Level: Beginner
From the Pantry:
- Olive oil
- 1 small onion, chopped
- 2 cups vegetable stock or broth
- 1 large beet, peeled and chopped into medium sized cubes
- 2 carrots, peeled and chopped into medium sized cubes
- 1 large potato, peeled and chopped into medium sized cubes
- 1/2 cup cabbage, thinly sliced
- 1/2 cup fresh dill, chopped
- 1 tbsp red wine vinegar
- Salt and freshly ground black pepper to taste
- 1/3 cup sour cream
- Preheat the oven to 200°C.
- In a medium sized pot, add olive oil and saute onions at low heat until they become soft.
- Add vegetable stock and bring to simmer.
- While the stock is bubbling, place the beets and carrots in a bowl and toss with a teaspoon or two of olive oil.
- Lay out the tossed vegetables in a flat oven pan (leave space for potatoes) and roast at 200°C for 15 minutes.
- Now, toss the potatoes in olive oil and add them to the pan to roast for an additional 15 minutes.
- Once roasted, add the vegetables along with cabbage and dill to the simmering stock.
- Allow the soup to simmer for another 15 minutes or until the cabbage is cooked through.
- Add red wine vinegar, salt, and black pepper to taste.
- Allow the soup to come to room temperature and chill for 10 minutes.
Enjoy cold with a dollop of sour cream on top.
Featured Image Courtesy: mysecondbreakfast.com