Summer Borscht with Sweet Potato
Soups • Russian
Description
This is the most beloved summer soup. The set of vegetables is completely optional; the main thing is not to boil for hours or even minutes — just add the vegetables in order of their theoretical readiness. We eat it cold with cream, yes, low-fat))) But we also love it hot, especially fresh and steaming. Any herbs can be used, we adjust the spiciness and enjoy.
Ingredients
- Onion 1 piece
- Leek 1⅕ pieces
- Fennel 1 piece
- Grated Ginger Root to taste
- Carrot 2 pieces
- Basil 1 bunch
- Garlic 4 cloves
- Tomatoes 4 pieces
- Salt to taste
- Sweet Potato 2 pieces
- Courgette 1 piece
- Beetroot 1 piece
- Cauliflower 5 oz
- Scallions 1 bunch
- Apple 1 piece
- Lemon 1 piece
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Boil 3 liters of water in a 5-liter pot. When it boils, add finely chopped onion and sliced leek. Add grated ginger, chopped fennel root, and julienned beetroot.
Step 2
When it boils again, add sliced carrots and sweet potato.
Step 3
When it boils once more, add zucchini and cauliflower in large florets, and the apple.
Step 4
While it is boiling, blend the ripe tomatoes (4 medium) and add them.
Step 5
Add lemon juice, and taste for salt, sugar, and pepper.
Step 6
Chop the bunch of green onions, mince the garlic and the bunch of basil. Add to the pot; when it boils, turn off the heat.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!