Borscht
Ingredients
Beets 250 g
Carrot 1 med
Onion 1 med
Garlic 2
Stock - Beef 500 ml
Flour 15 ml
Vinegar - Balsamic 30 ml
Potato 150 g
Sugar - White 5 ml
Sour Cream 60 ml
Parsley 10 ml
Preparation
1.Chop the onion.
2.Peel and grate the beets and carrots. (Do the beets over a plate if your counter stains)
3.Prepare the garlic and put into a press.
4.In a large pot over a medium-low burner, add the butter and when melted add the onion, beets, carrots and garlic.Cook until the vegetables are soft - about 15 minutes.
5.Heat beef stock on stove or microwave.
6.Stir in flour and let cook for a minute>
7.Turn up heat. Stir in beef stock a bit at a time first then it all.
8.Add potatoes. Let come to almost a boil, then turn down heat and let simmer for 40 minutes.
9.Add vinegar, sugar and salt& pepper to taste.
10.Transfer mixture to a food processor or blender and puree in batches.
11.To serve pour the pureed soup into bowls, add a dollop of sour cream and sprinkle with chopped parsley.
2.Peel and grate the beets and carrots. (Do the beets over a plate if your counter stains)
3.Prepare the garlic and put into a press.
4.In a large pot over a medium-low burner, add the butter and when melted add the onion, beets, carrots and garlic.Cook until the vegetables are soft - about 15 minutes.
5.Heat beef stock on stove or microwave.
6.Stir in flour and let cook for a minute>
7.Turn up heat. Stir in beef stock a bit at a time first then it all.
8.Add potatoes. Let come to almost a boil, then turn down heat and let simmer for 40 minutes.
9.Add vinegar, sugar and salt& pepper to taste.
10.Transfer mixture to a food processor or blender and puree in batches.
11.To serve pour the pureed soup into bowls, add a dollop of sour cream and sprinkle with chopped parsley.
