Borshch: Beet Soup

Borshch is the most famous soup from Slavic cuisine and its vibrant
color makes it stand out for sure. It takes some time to peel the vegetables
and grate the beets and YES your fingers will get stained. There are many variations
of this soup but one thing always remains: the beets.
In my recipe I use chard or beet leaves instead of cabbage, green beans and
apple vinegar – my secret ingredient to intensify the color. Make it vegetarian
of use beef stock: you won’t sacrifice the taste.
Prep time: 20 minutes
Cook time: 20 minutes 

Ingredients:

Directions:

First, I make my beef stock. You can make a vegetarian soup
instead or take a short cut and cook beef chuck, cut into bite-sizes, for 40
minutes in a 3-quart simmering water. 

Start with peeling the carrots, onion and beets. Grate
carrots and beets in a separate bowls.

In a medium size pan transfer the beets and a splash of
water. Bring it to boil and let it simmer for 8-10 minutes. Add 2 apple vinegar
at the end.

While the beets are cooking sauté carrots and onion until soft,
about 4 minutes. Add tomato paste and stir.

Bring you stock to boiling. Add peeled and sliced potatoes
and chard. Let it simmer 10 minutes. Add green beans cut into 2-inch pieces. Let
it simmer another 5 minutes. Add sautéed beets, carrot-onion mixture, bay
leaves and peppercorns. Let the flavors incorporate for another 10 minutes.
Press 2 garlic gloves at the very end.

As any peasant soup it taste better the next day. Serve with
a dollop of sour cream and a dash of dill. I personally enjoy this soup with a
rye garlic toast.