Hot borscht
Description
Perfect for lunch. My culinary conscience won't let me call this soup borscht—after all, borscht is a much more complex dish, while this is simply a vegetable beet soup, abbreviated as "svekolnik." Since svekolnik is not prepared with meat broth, it turns out very light, not too caloric, and easily digestible. I make svekolnik precisely when I crave something light, low-fat, yet nourishing. I serve it hot—I must admit, I don't like svekolnik at all when it's cold. Good luck with your cooking. I hope you'll enjoy this simple recipe for hot svekolnik :) Ladle into bowls and serve.
Instructions
- 1
Step 1
Peel the beetroot, cut it into several pieces, and place it in a saucepan. Pour in 2 liters of water. Place on the stove and cook until the beetroot is tender. Do not discard the resulting beet broth—it will be useful later.
- 2
Step 2
Grate the boiled beet, once cooled, on a coarse grater.
- 3
Step 3
Finely chop the onion and carrot, then sauté in oil until soft.
- 4
Step 4
Peel the tomatoes and grate them on a coarse grater.
- 5
Step 5
Add the resulting tomato pulp to the pan with the onion and carrots, simmer for 2-3 minutes until the mixture slightly thickens.
- 6
Step 6
Take a large pot, pour in the beet broth and about one and a half liters of water. Add the grated beet and the sauté from the frying pan. Add bay leaf, herbs, and salt to taste. Place the pot over low heat, cover with a lid, and simmer for another 20 minutes.
- 7
Step 7
Remove from heat, pour into plates, and serve hot.