BORSCH
Ingredients
- 7 cups of water
- 3 bay leaves
- 7 whole peppercorns
- 3 table spoons sunflower oil
- 3 cloves fresh garlic
- 1 fresh onion
- 1 shredded carrot
- 1 medium potato
- 1 medium tomato
- 1/5 of cabbage head, shredded
- 3 roasted (or fresh) beets
- top of 1 fresh beet
- 1 fresh lemon
- 1 teaspoon of sour cream per serving
- ½ teaspoon freshly chopped dill per serving
Directions
- In a pan add sunflower oil and sauté garlic, onion, and shredded carrots. Sauté till tender.
- Bring water to boil in medium pot. Add bay leaves and peppercorns.
- (Optional) Roast beats at 350 F till tender. Cool down. This will give the borsch a deeper flavor.
- In separate bowl combine all vegetables cut in small cubes and shredded cabbage.
- Add sautéed mix to boiling water. Add all vegetables in boiling water. Bring temperate to simmering. Add juice of 1 lemon. Cook for 45-60 min depending on desired tenderness.
- Add salt and pepper to taste.
- Garnish with sour cream and dill