Creamy Borscht
Description
Perfect for lunch. This unique take on a classic delicious borscht, served as a creamy soup, will surely delight your family like never before. You can chill it and serve it over ice on a hot summer day when you crave something cool instead of hot. Creamy borscht is especially tasty with croutons, garlic rolls, or toasted bread. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the listed ingredients. When preparing this dish, do not add too much water, otherwise you will end up with a watery borscht instead of a creamy one.
- 2
Step 2
Peel the root vegetables and rinse them all in water. Cut the potatoes into small cubes and place them in a saucepan. Pour in hot water, add bay leaves, and boil for 15 minutes.
- 3
Step 3
Grate the carrots and beets on a fine grater. Cut the onion into small cubes.
- 4
Step 4
Sauté three slices in a frying pan with vegetable oil for about 3-5 minutes until golden brown.
- 5
Step 5
Wash the tomatoes, cut them in half, remove the green stems, and grate them directly onto the frying pan, leaving the skin behind. Simmer the tomato mixture for another 2 minutes.
- 6
Step 6
Transfer the sauté to the pot with boiled potatoes, add salt and sugar. Simmer for 2 minutes.
- 7
Step 7
Shred the white cabbage and add it to the container together with vinegar, which will prevent the borscht from losing its color. Simmer for about 3-4 minutes until the cabbage becomes tender.
- 8
Step 8
Turn off the heat and taste the dish, adjusting it if necessary. Let it cool slightly.
- 9
Step 9
Transfer the borscht to a deep container or blend it directly in the pot. To prevent the cream borscht from becoming too thin, it's better to pour off half of the liquid into another container and add it gradually while pureeing the dish.
- 10
Step 10
Blend everything for approximately 2-3 minutes so that even the smallest vegetable particles do not remain in the cream borscht.
- 11
Step 11
Pour the first into deep plates and serve with sour cream.