Borscht (beetroot soup)


  • 200 gr remolacha cocida
  • 1 Cebolla
  • 2 Zanahorias
  • 2 Celery stalks
  • 1 Tomato
  • 50 gr cabbage
  • Oil of olive
  • Lemon juice (or wine vinegar)
  • 3/4 l vegetable broth
  • Dried Dill
  • Freshly ground black pepper
  • Salt
  • Sour tofu sour cream (see recipe book)


Cut the beet into thin slices, and these into very thin strips. Peel and finely chop the onion. Peel and julienne the carrot. Remove the toughest strings from the celery and cut it into thin slices. Also cut the cabbage into thin strips.

Heat a little oil in a saucepan, and fry the onion for a couple of minutes. Add the beets, carrots, cabbage and celery. Cook over low heat for about 5 minutes, stirring frequently with a wooden spoon.

Add the tomato, peeled, seeded and thinly sliced. Add half a liter of vegetable broth, lemon juice (or vinegar) and a pinch of dill. Season to taste and heat until it starts to boil. Lower the heat to medium, and cook well covered for about half an hour, or until all the vegetables are tender.

If you see that the broth is consumed quickly, add a little more.

Serve piping hot, with two tablespoons of tofu sour cream, and sprinkle with another pinch of dill.

Variations: You can use red cabbage instead of white cabbage.

< section class="article-tags">Broths, Soups & Creams

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