BORSCHT INGREDIENTS RECIPES

Steps:

• Bring the broth to a simmer while you peel and prepare the vegetables. Heat a large soup pot over medium heat with the oil. Add the onions and garlic. Cook, stirring frequently, until the onions are tender and golden, about 5 minutes. Stir in the marjoram.
• Add the celery, parsnips, carrot, leek, and cabbage. Cover and cook over low heat, stirring occasionally, until the vegetables are slightly tender, about 8 minutes
• Add the broth and the bay leaf. Season to taste with salt and pepper. Bring the soup to a simmer and cook, partially covered, for 10 minutes before grating the beets directly into the soup. Simmer, partially covered, until the soup is flavorful and the vegetables are completely tender, about 15 minutes. Stir in the dill. Add the red wine vinegar, salt, and pepper to taste. Garnish the soup with sour cream and serve.

Steps:

• Sweat the carrot, onion, celery, potato, garlic and celery root if using in a 3 quart or similar-sized pot for 5-10 minutes or until softened. Add the meat or vegetable stock, bring the mixture to a simmer and cook until the vegetables are tender.
• Add the greens and cook until soft, about 5 minutes.
• Meanwhile, in a separate bowl, mix the cream, sour cream and flour until homogenous and smooth. Spoon in a couple tablespoons of warm broth from the pot, stir to combine and loosen the cream mixture, then pour it into the pot and stir.
• Add the dill and parsley. Bring the pot back to a simmer and cook until slightly thickened, double check the seasoning for salt and adjust until it tastes good to you. Serve each bowl garnished with chopped fresh dill and sliced or chopped hard-boiled egg. I usually add extra sour cream at the table too.