This borscht soup has been my favourite all winter. It’s originally from the Ukraine and popular in many Eastern and Central European cuisines. I tasted borscht for the first time in St Petersburg when I was 23 and still remember it vividly. The stunning colours, the sweet, delicate soup topped with sour cream…easy to make as you put most vegetables in blender to chop andcook, then add potatoes and tomatoes to simmer.
The original soup is often left with the vegetables as chunks but I prefer to blend it to a smooth velvety consistency. Many add cabbage too but I don’t use it here. Instead of sour cream, I’ve used soy yogurt as a substitute.
Paolo just got back from work in the Ukraine yesterday and he gives it the thumbs up after trying it there as well. Hope you like it too!
- 2 tbsp olive oil
- 2-3 garlic cloves
- 1 medium onion
- 2 carrots
- 3 medium beetroots
- 3 medium potatoes
- 1 can crushed tomatoes or passata
- 5 cups vegetable broth
- ½ lemon (juice)
- Himalayan salt and peppar to taste
- Chop up the garlic, onion, carrots, beetroots in a food processor (high speed 20 secs)
- Add olive oil and chopped vegetables to pan. Cook for 10 mins on medium heat until soft
- Add vegetable broth, sliced potatoes and tomatoes to pan and simmer on low heat for 40 mins.
- Add lemon juice and salt then blend thoroughly in food processor until smooth
- Serve warm with a blob of yogurt, ground peppar and chopped parsley (optional)