Recipes from YEE office


Ingredients (5 people):borscht-3
– ¼ of a cabbage
– 1-2 carrots
– 1-2 beetroots
– 1 onion
– 3-4 potatoes
– sour cream for serving
– 1 tablespoon of tomato paste
– 1,5 litre of water
– oil
– 1 vegetable stock
– salt

Borscht is a soup which is very popular in many Eastern European countries. However, usually it is cooked with meat and every family has its own special recipe. But you can also cook the vegetarian version and enjoy it just as much.

Cut the onions and cabbage into smaller pieces. Cut the potatoes into small cubes. Grate the carrots and beetroots.
Put the cabbage in a bowl, add some salt and mix it with cabbage and let it rest for 10-15 minutes.
Put water in a pot, cook on medium heat until boiling. Then add a bit of salt and one cube of vegetable stock.
Add the cabbage when the water starts to boil. When the cabbage softens add the potato pieces. Potatoes should soften as well.
At the same time heat up some oil in a pan and add the onions. Once they turn golden add carrots and later the beetroot. When the carrots and beetroot are soft, add the tomato paste and mix it well. You can add a bit of water to the mix so that it does not burn.
When the potatoes and cabbage are soft, you can add the mix from the pan to the pot and cook it for around 2-3 minutes. You can also add fresh herbs (parsley or dill) in the soup.
Take the pot off the stove and let the soup rest for 30 minutes – it will taste much better!

Put on the plate, add a teaspoon of sour cream.


Author: Natalia Luchko


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