Borscht: the recipe for cold beetroot soup

Borscht is a popular soup of Ukrainian origin but very common in several Eastern European countries, which according to the ingredients, slightly different from country to country, should be eaten cold or hot. In most cases, the main elements that give it that deep red color are turnips and tomatoes. However, we offer you the cold version with beetroot and cabbage, more typical of Poland, which combines, in a single dish, all the nutrients of these two strong allies against winter.

Il Borscht is a popular soup of Ukrainian origin but widespread in several Eastern European countries, which according to the ingredients, slightly different from country to country, it should be eaten cold or hot. In most cases, the main elements that give it that deep red color are the turnips and tomato. However, we offer you the cold version with beetroot and cabbage, more typical of Poland, which combines, in a single dish, all the nutrients of these two strong allies against winter.

Ingredients

• 1 whole green cabbage
• 1 red onion
• 2 red beets
• 1 celery
• 1/2 tablespoon of thyme
• 2/3 cups of water
• 1 lemon squeezed

• Preparation Time: 15 minutes
• Cooking time: -
• Rest time: -
• Dose: 4 people to
• difficulty: low

Borscht: preparation

In a bowl, combine the finely chopped celery and onion and set them aside for the moment.

In a blender we combine all the other ingredients, being careful to cut the beets and cabbage into small pieces. We pour the mixture obtained into the celery and onion mixture, mixing very well.

We season to taste and serve fresh Borscht.

And once you have experienced the particular taste of this Eastern dish at home, you might propose it again as an aperitif or as an appetizer.

Buon appetite

Gloria Mastrantonio