22 Sep Borscht
This easy, healthy, hearty soup is naturally gluten-free, perfect for warming up on those cold rainy autumn days. Recipe is courtesy of my Baka, for an extra treat she would serve it with some Ukranian garlic sausage.
2 Tbsp salted butter
2 Onion chopped
6 Large cloves of Garlic minced
4 Celery Stalks chopped
4-8 Beets chopped (depending on their size)
3-4 Parsnip chopped
4 Carrot chopped
1 Small Cabbage
2 Litres Chicken Stock (any stock really)
Salt and Pepper to taste
1
In a large soup pot, roast chopped onions and garlic in butter until brown
2
Add other vegetables and roast for at least 5 min (it helps release the flavour)
3
Pour in chicken stock and bring to a boil, lower to a simmer and simmer until all the veggies are cooked.
Ingredients
2 Tbsp salted butter
2 Onion chopped
6 Large cloves of Garlic minced
4 Celery Stalks chopped
4-8 Beets chopped (depending on their size)
3-4 Parsnip chopped
4 Carrot chopped
1 Small Cabbage
2 Litres Chicken Stock (any stock really)
Salt and Pepper to taste
Directions
1
In a large soup pot, roast chopped onions and garlic in butter until brown
2
Add other vegetables and roast for at least 5 min (it helps release the flavour)
3
Pour in chicken stock and bring to a boil, lower to a simmer and simmer until all the veggies are cooked.
Sorry, the comment form is closed at this time.