Skip to main content

Food

Borscht

This traditional Russian soup is full of rich, earthy flavors, and a garnish of fresh herbs brightens up the whole dish.

serves 2

3 tablespoons olive oil

1 pound beets, boiled and diced

2 yellow onions, thinly sliced

4 cloves garlic, minced

2 teaspoons cumin

1 teaspoon coriander

2 teaspoon salt

4 cups vegetable stock

juice of 1½ lemons

For the garnish:

dill

parsley

1. Over medium-high heat, sizzle 3 tablespoons of olive oil in a large saucepan, add onions, and sauté for 5 to 8 minutes until onions start to sweat and lightly brown. Turn off the heat and divide the onions, placing half in a blender and leaving the other half in the pan.

2. In the blender, combine beets, garlic, cumin, coriander, salt, and vegetable stock with the sautéed onions and blend until everything is well combined and smooth.

3. Add the blended mixture to the saucepan with the rest of the sautéed onions and stir until well combined. Then heat until the soup comes to a low boil, adding more vegetable stock if it’s too thick. Finish with lemon juice, dill, and/or parsley.

You may also like