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Borsch: the most famous Russian soup

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Borsch

If you are looking for a delicious soup to surprise your guests, this Borsch dish of Ukrainian origin that boasts an incomparable intense color will catch anyone's attention. However, it is remarkable to mention that it is not only part of Ukraine's culinary heritage, but also part of other Eastern European and Central European countries, such as Russia, Poland, and Latvia.

This Borsch recipe can be eaten either hot or cold, which makes it a practical and comforting recipe that you will add to your favorite recipes. It is not only a simple beetroot soup because of its rich ingredients, but also a soup full of vegetables, making it flavorful and appealing even for the ones that are not huge beet fans.

Ingredients for this Borsch soup are fresh and flavourful, such as potato, carrot, extra virgin olive oil from Spain, and beets, which are also easy to obtain, so you can start enjoying it. Today we will show you the recipe to prepare your Borsch, Russian soup.

Preparation method for Borsch, Russian soup

  1. The 450 g of Beets, carrots, and 2 potatoes should be peeled and diced. After that, wash the celery, and then slice it thinly. 
  2. Finely cut the peeled onion and garlic cloves. Then, peel and cube the tomatoes and cut the red cabbage into thin strips, juliana style.
  3. Heat the extra virgin olive oil from Spain in a large saucepan and add the beet, carrot, and potato. Before adding the celery, onion, and garlic, sauté for a few minutes. Cook over medium heat, occasionally stirring, for five minutes.
  4. Add the bay leaf and cumin seeds to the broth. From the time it begins to boil, adjust the salt, then simmer the dish for 15 minutes.
  5. Mash the vegetables, and do not forget to remove the bay leaf, or serve the borsch as is. Mix the tomato, red cabbage, vinegar, and sugar. Cook for 20 minutes over medium heat.
  6.  Serve it with sour cream, black pepper, and dill. This last step can also help you decorate the soup because of the contrast of color between the soup and the sour cream. Get creative.

A good alternative is to serve it with pieces of bread to complement it, but the options are limitless. Also, remember that it does not have to be only a side dish, but due to its richness, it could also be your main course.

Enjoy this delicious Ukrainian soup for yourself or in the company of your family, and do not forget that we have more recipes with extra virgin olive oil from Spain waiting for you on our blog!

 

60 min
Medium
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Ingredients

Salt and black pepper 

30 ml red wine vinegar

Sour cream to taste

Fresh drill

15 g brown sugar

25 g extra virgin olive oil from Spain

450 g raw beets

5 g cumin in grain

1 bay leaf

1 vegetable or meat broth

2 garlic cloves

¼ unit red cabbage

2 big tomatoes 

1 purple onion

1 celery stick

1 potato

1 big carrot

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