Russian Borsch with Croutons
Borsch is one of the most famous dishes from Russia. I think that everyone has heard of it, if not had the pleasure of tasting it. The main ingredient of this tasty borsch is beetroot. With its lovely strong, sweet flavour, it is delicious when combined with other vegetables and herbs. Served with freshly baked croutons, this hearty soup is a meal in itself.
Russian Borsch with Croutons
Ingredients
- 1 tablespoon olive oil
- 1 large onion, diced
- 1 garlic clove, finely chopped
- 1 average beetroot, grated
- 2 carrots, grated
- 1 small tub of tomato paste
- 2 average tomatoes
- ½ head of cabbage
- 3 average size potatoes
- Salt & pepper
- Bay leaf for cooking (optional)
- Dill / parsley / chives
- Sour cream
- Rye bread Croutons
Method
- Fry onions & garlic in oil for a few minutes and add tomato paste. Add grated beet and carrots and fry for 15 – 20 minutes, adding a little water if desired.
- In a saucepan add chopped potatoes, chopped cabbage, chopped tomatoes and bay leaf, cover with water and simmer for 20 minutes.
- Add onion, beet & tomato mix.
- Season with salt and pepper, garnish with herbs.
- Ideally, serve with rye bread croutons and a spoonful of sour cream in each bowl.
Rye Bread Croutons
- Lightly butter or oil slices of rye bread.
- Cut bread into small squares (1.5cm x 1.5 cm)
- Sprinkle with seasoned salt
- Heat in a slow oven, stirring occasionally, till browned or crispy dry.
