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The perfect soup for long winter nights !
cooked red beet 1 or 2 balls (cut in dices)
1 sliced onion
1 small piece of cabbage cut in slides
2 carots (cut into julienne strips)
2 cooked patatoes (cut in dices)
1 cube of vegetable stock
tomato puree 2 tsp
juice of one lemon
fresh flat-leaf parsley carved (optional)
fresh cream or cottage cheese (optional)
turmeric and garlic powders, salt, pepper
Recipe of vegetarian Bortsch :
Put in a pan all the washed and cut vegetables (red beets + carots + onions + cabbage) + stock cube + lemon juice
Cover with water, add salt and let boil the whole.
After half an hour add the (precooked) potato dices + garlic and turmeric powders + pepper + tomato puree.
Add water progressively if needed and cook again for half an hour.
Let cool and blend.
Bortsch can be served with fresh cream (or cottage-cheese) and flat-leaf parsley carved on each bowl (optional).