Borscht
Borscht
2016-06-02 14:08:18
Serves 4
Prep Time
20 min
Cook Time
20 min
Ingredients
- 4 Beets, peeled and sliced thinly
- 2 Potatoes, peeled and sliced thinly
- Bouillon
- 1-2 spoonfuls ground caraway seed
- Salt & Pepper
- Fresh chopped dill
- Sour cream
Instructions
- Slice the beets and potatoes as thinly as you can. If you have a mandolin, use it. The thinner the better, I’m talking potato chip thin…
- Put the slices into a pot on the stove and cover with water. Bring to the boil and simmer until tender. If you’ve sliced them with a mandolin this shouldn’t be long at all. If you failed and they are thicker it could be up to 10 minutes.
- Once tender, pull off the heat and puree with a hand blender until it’s as smooth as possible. Add bouillon, caraway seed, salt and pepper.
- Return to the flame, turn it down to low, and continue to play with the spices until it feels right.
- Serve with a dollop of sour cream & some chopped fresh dill (not pictured here sadly). I should rename this blog 'The Forgetful Cook'.
Victoria's Kitchen http://kitchenbyvictoria.com/
This is my version of borscht, it’s not like the Russians do it but it’s still very beautiful magenta.
These beets will stain your clothes. Do yourself a favor and wear some clothes you hate while you are cooking.
