БОРЩ

 

БОРЩ

Vegan borsch

Take the smallest head of green cabbage. And use half.

Fry and grate 4 small beets.

Peel and quarter 3 medium potatoes. 

Peel and grate 3 medium carrots.

Heat some oil in a large saucepan and add the potatoes.

 Let it brown a little and add the carrots.

Stir from time to time to make sure they don’t burn.

Once they soften and brown a bit, fill the pot with boiling water, add a generous pinch of salt, and a whole peeled onion. 

Important: now is the time to add a pinch of sour salt (citric acid).

Next, add a heaping tablespoon of tomato paste. 

Drop in the grated beets, bring the borsch to a boil, then cover the pot and let it simmer for at least 30 minutes (maybe an hour).

While this is happening, slice the cabbage as thinly as humanly possible.

Bring the borsch back to a boil and drop the cabbage in. 

Stir and turn the heat off immediately. This way the cabbage will retain some bite to it. Don’t let it turn into a mushy mess!

Fish out and discard the onion. 

Crush a clove of garlic into the pot.

Ladle borsch into a bowl, add some sour cream, and sprinkle with fresh dill.

Any borsch will taste better the next day.