Borschtch; Beetroot soup with potato, dill, eel and sour cream
Borshch is a soup from Ukrainian cuisine, we add Dutch potatoes and eel.
Ingredients:
- 200 g Cêlavíta mutipurpose potatoes
- 3 cloves of garlic, clean
- 2 cloves
- 2 red onions, chopped
- 1 cinnamon stick
- 1 bay leaf
- 1 tbsp butter
- 500 g beetroot, pre-cooked, cut into pieces
- 1L strong vegetable stock
- 20 g red wine vinegar
- Pepper and salt, to taste
- 5 g fresh dill
- 4 tbsp sour cream
- 100 g smoked eel, cut into pieces
Preparation
Step 1:
Pierce the cloves in 2 of the garlic cloves.
In a large soup pan, fry the red onions, garlic cloves, cinnamon stick and bay leaf in 1 tablespoon of creamed butter.
Then add the sliced beetroot and 200 g of potatoes. Add the stock and bring to the boil. When the pan boils, turn the heat low and cook the soup until the beets and potatoes are tender enough to puree. This will take about 15 minutes
Step 2:
Remove the cinnamon stick, bay leaf and garlic cloves with cloves from the soup. Remove the cloves from the garlic cloves and return the garlic cloves to the pan.
Puree the soup with a hand blender. Season the soup with red wine vinegar and salt and pepper.
Step 3:
Ladle the soup into a bowl. Garnish the soup with chopped dill, sour cream and smoked eel.
Tip: Also tasty smoked salmon or piece of raw herring
