Borscht is a popular soup in Europe, with numerous hearty variations that almost always feature the earthy beet. The majority of the time the soup has meat in it, but I didn't miss it one bit (nor did I notice that the soup has hardly any fat). The flavor is light and hearty at the same time, made gently sour by the addition of lemon juice.
Ingredients:
• 1 large beetroot, cut into thin strips
• 2 cups cabbage, thinly sliced
• 1 - 2 carrots, grated
• 2 - 3 potatoes, diced
• 2 onions, diced
• 1 large tomato, diced
• 1 - 2 garlic cloves, 1 -- 3 dried bay leaves,
• 3 tbsp. sunflower oil (15 -- 20ml) & juice of ½ a lemon
• Black Olives (stoneless variety)
• Tomato paste, about 50g
• Salt & Pepper to taste
• About one litre of water
• Sour cream, fresh parsley, slice of lemon (optional)
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