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Foodgeek: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 celery ribs
2 onions
2 carrots
2 parsnips
2 to 3 beets with tops
1 cup shredded cabbage
4 fresh mushrooms
1 tbsp. oil
2 tbsp. flour
4 cups chicken broth or water or
2 cubes chicken bouillon cubes
1/2 cup sour cream
1 cup buttermilk
2 cloves garlic (or to taste)
1 tsp. salt
2 sm. new potatoes per person
1 tsp. fresh chopped dill
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Directions:
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Peel and shred vegetables. Wash beets and tops well, then shred beets and chop greens. Place vegetables in a large pot with broth or water and bouillon. Cook until soft. Wipe mushrooms with damp towel, slice thin, and cook in oil. Stir in flour to make a paste. Add a little broth, bring to a light boil, then add to vegetables.
Mix buttermilk and sour cream and add to soup. Do not boil; the borshch may
curdle. Taste and adjust seasoning. Garnish with dill and garlic mashed with salt.
Scrub potatoes and boil 10 minutes or until cooked through. Place in a serving bowl and serve separately.
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Comments from Olga
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In late spring, only small beets are available, so the traditional borsch takes on a guise of "white borshch. It is a fine example of adaptability to seasons. This soup is a very excellent first course. It turns into a light supper when served with new potatoes (which is traditional).
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