Borsch

A vegetarian borsch

Ingredients:

• 500g potatos
• 500g cabbage
• 2 carrots
• 2 red beets (pre-cooked)
• 1 onion
• Pepper
• Salt
• 1L of water
• 2 tablespoons white or red vinegar
• Salt
• A bunch of dill
• Cube of vegetarian broth
• Optional cream

Method:

1. I like to prepare all my ingredients before cooking anything so let’s start by peeling chopping the potatoes in the cubes.

2. Then let’s wash and chop our cabbage in to thin long slices.

3. Chop your onion and set aside.

4. Peel and grate your carrots on a separate plate.

5. Depending on the type of beets you got, I tend to have pre-cooked ones, if you don’t you need to cook your beets in the oven for about 20min. If your beets are ready to go then just wash and grate them and put them together with the carrots.

6. Put your pot with 1L of water and cube of vegetarian broth to boil.

7. While waiting for it to boil fry your carrots, onion, and beets on a pan with some oil.

8. Once your water is boiling throw in your chopped potatoes for 5 minutes.

9. After 5 minutes throw in your cabbage with the potatoes.

10. After 5 or so minutes put the rest of the chopped ingredients in to the pot. Bring to a boil then let simmer for about 10 minutes.

11. Season with pepper and salt to your liking. I add a splash of vinegar at this stage to the soup.

12. Once everything is cooked, feel free to garnish your plate with some smetana (heavy sour cream) and dill.