Borsjtj - The Russian Beetroot Soup
Category: Soups & Salads | Blog URL: http://minareceptsamlingar.blogspot.com/2007/08/borsjtj-russian-beetroot-soup.html
This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.
Ingredients
2 1/2 liters beef stock
1 yellow onion, cut into chunks
1 carrot, cut into chunks
2 leeks
1 bay leaf
1/4 head white cabbage
1/4 celeriac
3 tablespoons butter
5 potatoes
1/2 teaspoon ground black pepper
salt and lemon juice to taste
Preparation
2
Add onion, carrot, leek (green parts only), parsley stalks, pepper and bay leaf.
3
Simmer slowly for 1 ½ - 2 hours, or until beef is tender.
4
Meanwhile shred white cabbage, celeriac and potatoes.
5
Cut the remaining leek into rings.
8
Add pressed garlic.
9
Add strained stock and cook for ab. 10 minutes.
10
Cut beef into small cubes, remove all visible fat.
13
Finally add the chopped parsley.
.
About
Beetroot is a popular ingredient in East European cookery. The ingredients of a Borsjtj (Borscht) vary depending on its origin - Russian or Polish. Sometimes this soup is served as a side dish. If you want it to be completely vegetarian, omit the beef and use vegetable stock.
Yield:
10
Added:
Tuesday, December 22, 2009 - 2:43am
