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🍽️ Borscht with Sour Cream

205 kcal · 30 min · 4 servings

Ingredients

• 4 onions
• 200 g carrots (2 carrots)
• 2 stalks celery
• 1 stalk leek
• 350 g celeriac
• 100 g mushrooms
• 0.5 bunch parsley (10 g)
• 2 garlic cloves
• 4 juniper berries
• 1 bay leaf
• salt
• pepper
• 500 g beets
• 1 tbsp butter
• 3 tbsp vinegar
• 1 tsp honey
• 200 g white cabbage
• 0.5 bunch chives (10 g)
• 2 tbsp sour cream

Instructions

1. 1. Peel two onions and cut them into quarters.
2. 2. Peel the carrots and cut them into large chunks.
3. 3. Wash the celery stalks and the leek.
4. 4. Remove the tough parts from the celery stalks and leek.
5. 5. Cut the celery stalks and leek into pieces.
6. 6. Peel the celeriac root.
7. 7. Cut the celeriac root into small cubes.
8. 8. Clean the mushrooms.
9. 9. Cut the mushrooms into quarters.
10. 10. Wash the parsley.
11. 11. Shake the parsley dry.
12. 12. Chop the parsley roughly.
13. 13. Peel the garlic clove.
14. 14. Place the onions, carrots, 150 grams of celery, leek, mushrooms, parsley, garlic, juniper berries, and bay leaf into a pot.
15. 15. Add 1.5 liters of water.
16. 16. Bring the water to a boil.
17. 17. Simmer the mixture gently over low heat for about one and a half hours.
18. 18. Season the broth with salt and pepper.
19. 19. Strain the broth through a sieve.
20. 20. Collect the clear liquid.
21. 21. Peel the beetroot.
22. 22. Cut the beetroot into bite-sized pieces.
23. 23. Peel the remaining onions.
24. 24. Dice the remaining onions.
25. 25. Finely chop the garlic clove.
26. 26. Heat butter in a large pot.
27. 27. Sauté the onions and garlic over medium heat for about three minutes.
28. 28. Add the beetroot and remaining celery.
29. 29. Cook the ingredients for another three minutes.
30. 30. Pour in the prepared broth.
31. 31. Add enough broth to cover the vegetables.
32. 32. Add vinegar, honey, salt, and pepper.
33. 33. Simmer everything over low heat for about 30 minutes.
34. 34. Clean the white cabbage.
35. 35. Cut the white cabbage into fine strips or shred it.
36. 36. Add the cabbage to the beetroot mixture in the pot.
37. 37. Pour in a little more broth.
38. 38. Add enough broth to cover everything again.
39. 39. Bring the soup to a boil.
40. 40. Simmer the soup for another 20 minutes.
41. 41. Add more broth if necessary.
42. 42. Finally, season the soup with vinegar, honey, salt, and pepper.
43. 43. Wash the chives.
44. 44. Shake the chives dry.
45. 45. Ladle the soup onto plates.
46. 46. Serve the borscht garnished with sour cream and fresh chives.

Nutrition per serving

• kcal: 205
• Protein: 8 g · Fett/Fat: 7 g · Carbs: 25 g