Summer borscht with sweet potato
12 servings
20 minutes
Summer borscht with sweet potato is a refreshing and vibrant version of traditional Russian borscht, created specifically for warm days. It incorporates juicy vegetables, aromatic herbs, and a light tang from lemon juice, creating a harmony of flavors. Sweet potato adds a gentle sweetness to the dish, while the combination of beets, tomatoes, and basil reveals a rich aroma of summer freshness. Summer borscht is perfect for a light dinner or lunch and can be served hot or chilled. The recipe's roots lie in traditional Russian cuisine but has gained a modern twist with the addition of atypical ingredients. It is enjoyed with greens and rye bread, enhancing the richness of flavor. This dish not only satisfies hunger but also energizes you, making summer days even brighter.
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.
- Onion: 1 piece
- Leek: 1.2 piece
- Fennel: 1 piece
- Fresh ginger: to taste
- Beetroot: 1 piece
2
When it boils, add sliced carrots and sweet potato.
- Carrot: 2 pieces
- Sweet potato: 2 pieces
3
Once again boiling, add zucchini and cauliflower in large florets, and an apple.
- Zucchini: 1 piece
- Cauliflower: 200 g
- Apple: 1 piece
4
While boiling, chop ripe tomatoes (4 medium) in a blender and add.
- Tomatoes: 4 pieces
5
Add lemon juice, taste with salt-sugar-pepper.
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
Chop a bunch of green onions, mince garlic and a bunch of basil. Throw into a pot; when it boils, turn it off.
- Spring onion: 1 bunch
- Garlic: 4 cloves
- Basil: 1 bunch
