Borscht with dill yoghurt and rye bread

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Onion
Couple
1
Family
2
Beetroot
Couple
2
Family
3
Carrot
Couple
1
Family
2
Garlic
Couple
5 cloves
Family
7 cloves
Potatoes
Couple
1 bag
Family
1 bag
Cabbage
Couple
1/8
Family
1/4
Borscht tomato paste
Couple
1 pottle
Family
1 pottle
Water
Couple
1 L
Family
1 1/2 L
Lemon
Couple
1/2
Family
1
Dilly yoghurt
Couple
1 pottle
Family
1 pottle
Rye bread
Couple
1 loaf
Family
1 loaf

This soup is a wonderful winter warmer served with a traditional dark and sour rye.

 

Instructions

1

Dice the onion.

Peel and dice the beetroot and carrot into 1 cm cubes.

Mince the garlic.

2

In a large pot, cook the carrot, beetroot and onion on medium heat in a good splash of olive oil for 10 minutes, stirring regularly.

3

After 10 minutes, add the garlic and a pinch of salt. Cook for another minute.

4

Peel and dice the potatoes.

Cut the cabbage in half so the pieces aren’t too long, then thinly slice.

5

Add the tomato paste to the pot with a pinch of salt and cook for 30 seconds before adding cabbage and potato. Add the water and bring to a simmer, then cook for another 20 minutes, until the potatoes are soft.

Add the lemon juice.

6

Taste and add more salt, as needed.

Serve topped with dilly yoghurt and slices rye bread.



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