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White borscht
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White borscht

60 min4 serv.20 февр. 2026 г.

Description

Here is a simple recipe for white borscht. To prepare this soup, I used: cauliflower, cream, parsley root, onion, buckwheat groats, salt, pepper, and bay leaf. Garnish the finished soup with fresh herbs and add sour cream if you like. Optionally, you can add traditional potatoes to the white borscht. Have a nice day. Ladle into bowls and serve.

Instructions

  1. 1

    Step 1

    Step 1

    Separate the cauliflower into florets, finely chop the onion and parsley root. Heat olive oil in a skillet, sauté the parsley root and onion in it, then add the cauliflower. Cook the vegetables until they develop a light golden crust.

  2. 2

    Step 2

    Step 2

    Pour water into the skillet up to the level of 5-6 cm above the cauliflower. Add the bay leaf and bring to a boil. Simmer over medium heat for about 10 minutes, until the cauliflower is tender.

  3. 3

    Step 3

    Step 3

    Now transfer the soup to a food processor and blend until smooth.

  4. 4

    Step 4

    Step 4

    Pour the white borscht into a saucepan, add buckwheat and cream. Add salt and pepper to taste. Cook the soup until the buckwheat is fully done, about 20 minutes.

  5. 5

    Step 5

    Step 5

    Done! Garnish the soup with fresh herbs and add sour cream if desired.