Quick Lenten Borscht with Dill
4 servings
60 minutes
Many will consider this borscht to be wrong - too light, too transparent and generally similar to beetroot soup. But it has an important thing that is characteristic of borscht: the presence of acid. It is this that directs the frankly earthy and slightly cloying taste of beets into the right soup channel.
1
Clean all the vegetables and chop them finely.
- Leek: 2 pieces
- Onion: 1 head
- Celery stalk: 1 piece
- Garlic: 2 cloves
- Carrot: 1 piece
- Beetroot: 680 g
2
In a pot, heat olive oil over medium heat. Add leeks, onions, celery, carrots, minced garlic, and beets. Generously season with salt and pepper. Cook, stirring, for about 15-20 minutes until the vegetables are soft.
- Olive oil: 2 tablespoons
- Leek: 2 pieces
- Onion: 1 head
- Celery stalk: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
- Beetroot: 680 g
- Salt: to taste
- Freshly ground black pepper: to taste
3
Pour in the broth, bring to a boil, reduce the heat, and simmer, stirring, for another 10-15 minutes. Then add vinegar, 3 tablespoons of dill, and season with salt and pepper to taste.
- Vegetable broth: 4 glasss
- Apple cider vinegar: 4 tablespoons
- Chopped dill: 4 teaspoons
- Salt: to taste
- Freshly ground black pepper: to taste
4
Serve sprinkled with the remaining dill.
- Chopped dill: 4 teaspoons
