Beetroot and apple borscht with sour cream and feta
4 servings
30 minutes
Beetroot-apple borscht with sour cream and feta is an original interpretation of classic borscht filled with freshness and a light tang. Traditionally, borscht is associated with a thick, rich flavor, but the addition of apples gives it a special fruity note that softens the earthiness of the beetroot. This recipe embodies the harmony of sweetness and acidity, complemented by the creamy texture of sour cream and the spiciness of feta. Preparation involves carefully sautéing vegetables to release their aroma, followed by a long simmering process that allows the ingredients to meld together. The final touch is garnishing the borscht with dill and crumbled cheese, creating a layered taste. This borscht is perfect for a cozy family dinner or gastronomic experiments, showcasing the sophistication of European cuisine.
1
Heat olive oil in a pot over low heat. Add minced garlic, finely chopped onion, finely chopped celery, and finely chopped carrot, and sauté for 15 minutes until the vegetables are soft.
- Olive oil: 1 tablespoon
- Garlic: 3 cloves
- Onion: 1 head
- Celery stalk: 1 piece
- Carrot: 1 piece
2
Add peeled and diced beetroot and peeled and diced apple. Cook, stirring, for 5 minutes. Pour in the broth, season with salt and pepper, and simmer covered on low heat until the vegetables are soft, about 45 minutes.
- Beetroot: 800 g
- Sour apples: 2 pieces
- Vegetable broth: 1 l
- Sour cream: 2 tablespoons
- Dill: 1 bunch
3
Cool it down. Pour into a blender and blend. Strain through a sieve into a clean pot and salt to taste. Slightly heat, pour into plates, and add a small amount of sour cream to each, sprinkle with dill and crumbled feta.
- Sour cream: 2 tablespoons
- Dill: 1 bunch
- Feta cheese: 50 g
