Borscht Soup

This russian beet root soup that called borscht (боршт) is such a hearty soup to eat during cold days or warm days. In Russia, people eat cold borscht during summer time and warm borscht during winter. FYI, this soup is originally from Ukraine, though many people know it as a part of Russian cuisine. ^_^

Ingredients:

• 2 large carrots, sliced julienne (match stick)


• 2 large potatoes, sliced julienne


• 3 medium beetroots, sliced julienne


• 100 g cabbage, sliced julienne or finely shreded


• 1.5 l water


• 1 beef or chicken stock cube


• 150 g beef brisket or chicken or pork, chopped --> I don't use any meat, since I want it more healthy


• 1 tsp vinegar or lemon juice


• 1 medium onion, finely chopped


• 2 garlic cloves, crushed


• 1 tbsp dried dill or 1 bunch of fresh dill


• 2 tbsp cooking oil or butter for frying


• salt and pepper


• sour cream for garnish

Methods:

1. Fry the onion until tender, then put garlic into the frying pan. Fry them until soft and fragrant. Be careful not to burn them.


2. Pour 1.5 l of water to to the pot. Add the fried onion and garlic into the water. Cook until the water boils.


3. Then, add the chopped meat (if you use one), the beef or chicken stock cube and the beetroot. Cook until the cube stock is dissolved and the beetroot is slightly tender. When the beetroot is tender, its color is turning lighter (more pinky than red).


4. Add the potatoes and cabbage. Cook until the potatoes and cabbage are tender.


5. Finally, add the carrots. Then, add the vinegar or lemon juice. Cook until all vegetables and meat are tender. Season with salt and pepper.


6. Sprinkle with the dill and mixed well.


7. Serve warm or cold with sour cream.

Makes 4 serving