Cold Borscht
Cold borscht is a recipe with fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g beetroot
- 1 onion
- 1 Garlic clove
- 100 g white cabbage
- 100 g leeks
- 2 tbsp butter
- 750 ml vegetable broth
- 1 tbsp White Wine Vinegar
- 200 g Sour Cream
- Salt
- ground pepper
- 4 hard‑cooked quail eggs (or small chicken eggs)
- dill sprigs for garnish
Instructions
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1.
Thinly peel and grate the beetroot. Peel and finely chop the onion and garlic. Slice the cabbage into fine strips. Wash the leeks and cut them into rings.
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2.
Sauté the onion and garlic in a pot with hot butter, then add the cabbage, leeks, and beetroot; let them cook briefly. Pour in the vegetable broth, bring to a boil, and simmer for about 20 minutes over low heat. Puree the soup finely, stir in the sour cream, and season with vinegar, salt, and pepper. Chill the soup until serving.
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3.
For serving, peel and halve the eggs. Distribute the soup into bowls or plates, place two egg halves in the center of each, and garnish with dill.
