What you need:
2 tbsps olive oil
4 beets, shredded
3 medium carrots shredded
1 large red onion/2 small onions sliced thin
5 leaves of anise hyssop
Some fresh basil
4 thyme sprigs (only the leaves though- remove from sprigs)
1 tsp minced ginger
1 tsp minced garlic
3 cups cabbage shredded/sliced
2 large potatoes diced
Salt to taste
Black pepper to taste, and then extra for a kick!
1 ½ tsp red chilli pepper flakes
About 5 cups vegetable or beef broth heated (I used a mix of the 2)
½ tsp nutmeg
2 tsp all spice
Some sour cream, spring onions, and lemon
How to:
ENJOY!
2 tbsps olive oil
4 beets, shredded
3 medium carrots shredded
1 large red onion/2 small onions sliced thin
5 leaves of anise hyssop
Some fresh basil
4 thyme sprigs (only the leaves though- remove from sprigs)
1 tsp minced ginger
1 tsp minced garlic
3 cups cabbage shredded/sliced
2 large potatoes diced
Salt to taste
Black pepper to taste, and then extra for a kick!
1 ½ tsp red chilli pepper flakes
About 5 cups vegetable or beef broth heated (I used a mix of the 2)
½ tsp nutmeg
2 tsp all spice
Some sour cream, spring onions, and lemon
How to:
- Heat the olive oil and fry the ginger, garlic, shredded beets, shredded carrots, and sliced onions for about 15 minutes, stirring often
- When the vegetables start to soften, add the fresh herbs and the shredded cabbage
- Mix, and add in the spices, frying for another 10 minutes
- Add in hot broth along with the diced potatoes, keep the temperature at medium and cover the pot
- Simmer for about 15 or 20 minutes (till the potatoes are tender)
- Take out some of the borscht and liquefy in your blender (try not to blend any potatoes but if a few get in there, no big deal- yum!)
- Place the liquid back in the borscht and mix well, simmer for another couple of minutes, tasting for salt and pepper (if you find the beets sweet as I did, adjust the salt)
- Serve hot with a dollop of sour cream, some chopped spring onions for a crunchy texture, and definitely with some lemon! Delicious!
ENJOY!
