Borscht for 6 people

Borscht is a soup that is traditionally prepared with beet and is very common in Eastern and Central Eastern Europe. The origin of the word “borscht” or “barszcz” most probably lies in the Slavic name for the herb hogweed. In the Middle Ages, the non-toxic shoots and young leaves were an integral part of the soup.

1 large onion, 1 small leek, 350 g beet, ½ celery root, 150 g carrots, 450 g white cabbage, 4 tbsp frying oil, 2 l water, 2 bay leaves, ½ bunch parsley, ½ lemon, 1 tsp honey, 1 tsp paprika, 1 ½ tsp salt, ½ tsp nutmeg

Ingredients Borscht

Peel and dice the onion. Clean the leek and cut into half rings. Peel the beet, quarter and cut into thin slices. Peel and finely dice the celery root. Peel, halve and slice the carrots. Cut the white cabbage into thin strips. Heat the frying oil in a large pan, fry the onions in it, then gradually add the remaining vegetables, fry briefly for 2-3 minutes and deglaze with water.

Add the bay leaves and cook on a medium heat for approx. 35 minutes.

Wash the parsley, shake dry and chop finely. Then add the lemon juice, honey, paprika, salt and ground nutmeg. Simmer for another 10 minutes. Remove the bay leaves.

Sprinkle the soup with parsley before serving.

I freeze the soup in portions. So I always have a delicious dinner to hand. Tonight I ate a plate of borscht with my favorite carrots from lunch.