Borscht (Beet Soup)
A recipe for Borscht (Beet Soup) from author Ellen Alpsten inspired by her novel, TSARINA.
olive oil, divided
medium beets, peeled and grated
carrots, peeled and thinly sliced
medium potatoes, peeled and diced
cups chicken broth
Salt and ground black pepper, to taste
Smetana (sour cream), for topping
Sliced rye bread and roast beef, for serving
Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add beets, carrots, and potatoes, and sauté, stirring occasionally, until vegetables are softened.
While vegetables are sautéing, bring broth and water to a boil in a large soup pot. Add the soft vegetables, salt, pepper, and bay leaf. Simmer for 15-20 minutes.
Remove bay leaf. With a handheld blender or food processor, blend the liquid and vegetables into a thick soup .
Serve soup warm topped with a generous dollop of smetana (sour cream), and rye bread with roast beef on the side.
Recipe adapted from Natashaskitchen.com.