We present you the first course – Vegetarian borsch.
I am the only person in my house who eats beets. When I really crave them, I make borsch. I first ate borscht when my sister Heidi made it when I was younger. She cooked it from some hippie paperback cookbook that’s long since been lost. I’ve tried meat-based borsch in restaurants—and even made it once—but there is a cleanness and purity to vegetarian borsch that feeds my slightly Eastern European soul.
For cooking first course – Vegetarian borsch we will need on 4 serves:
3 tablespoons extra virgin olive oil
3 small onions, chopped
3 cloves garlic, chopped
1 small head savoy or napa cabbage, cored and thinly sliced
3 red beets, peeled and shredded
3 carrots, peeled and shredded
3 potatoes, unpeeled, cut into small cubes
3 fresh tomatoes, chopped, or 1 can (14.5 ounces) chopped tomatoes
8 cups water
1 tablespoon vegetable bouillon paste
1 tablespoon fresh lemon juice
A few sprigs fresh Italian parsley or dill
3 whole cloves
2 dried or fresh bay leaves
Plain yogurt and fresh dill sprigs, for garnish
1 In a large soup pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, for 2 minutes. Add the cabbage, beets, carrots, potatoes, and tomatoes and stir to combine. Cook for 5 minutes.
2 Add the water, vegetable bouillon, lemon juice, herbs, cloves, bay leaves, and salt to taste and stir to combine. Bring to a boil, then reduce the heat to low and simmer for 1 hour. Remove and discard the cloves and bay leaves.
3 Ladle the soup into bowls. Serve topped with a spoonful of yogurt and sprinkled with the dill.
Our first course Vegetarian borsch – ready. Bon appetit!
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