Borscht is a delicious beetroot soup, which goes well with a cold autumn or winter evening. It's easy to make, but it's a good idea to use disposable gloves when working with the beetroot.
6 beets
2 onions
2 cloves garlic
1 carrot
2 potatoes
250 g red cabbage
1.5 l power ev. water and stock or bouillon cubes
2 bay leaves
Salt and pepper
2 tablespoons vinegar
Some natural yogurt or sour cream
Peel and grate 5 beets and finely chop the onion and garlic. Saute onion and garlic in butter in a saucepan. Add beets, finely grated carrot, finely grated potato and red cabbage in thin strips. Pour over power and add bay leaves, salt and pepper. Bring to the boil and let the soup simmer for approx. 30 min. Roughly grate the last beetroot and let it soak in the soup for the last 5 minutes (this gives the soup the nice red color). Season with wine vinegar, salt and pepper. Serve the soup with natural yoghurt or sour cream and good bread, preferably coarse.
You can find the recipe for a delicious pot bread here.
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