Borsch Recipe

• 200 g red cabbage
• 120 g celery, root
• 1 large carrot
• 1 tbs olive oil
• 1 onion, chopped
• Thyme leaves, fresh or 1 tsp dried
• 500 g beet, root, cooked
• 800 ml vegetable broth from 1 cube
• 1 tbs vinegar
• 1 tsp sugar
• 4 tbs sour cream

Directions

1.

Cut the red cabbage, celery, carrots and onion into smaller pieces and chop them in a food processor.

2.

Sauté vegetables in olive oil in a soup pot, stirring occasionally, over low heat for 8-10 minutes until tender.

3.

Add vegetable broth, vinegar, sugar and thyme, bring the soup to the boil, then reduce heat and cook for about 5 minutes. Remove from flame.

4.

In the meantime, cut the cooked beetroot into smaller pieces and chop them in a food processor; add to the vegetables in the soup pot, stir. Cook for a few short minutes.

5.

Mash the vegetables to desired consistency with a stick blender. If the soup is very thick, dilute it with a little water.

6.

Serve warm or cold with the addition of sour cream (1 tablespoon per serving).