A robust borscht soup made with tomatoes, beets and seasonings. Can be enjoyed cold or warm.
Prep Time15 minutesmins
Cook Time30 minutesmins
Course: dinner, Lunch
Cuisine: Ukrainian
Servings: 4
Calories: 125kcal
Ingredients
2tablespoonsolive oil
1onionfinely chopped
1-2garlic cloveschopped
2medium raw beetsabout 10 oz., peeled and finely grated
1teaspoonfreshly ground toasted cumin seedssee notes for toasting method
½teaspoonground cinnamon
2-3medium red robust heirloom tomatoeslike Box Car Willy, Thessoloniki, etc., skinned and chopped
1cuptomato juice
1tablespoonfinely chopped sun-dried tomatoescan soak in warm water first to soften before chopping
2cupsvegetable stock
1tablespoonsoy sauce
sea salt and freshly ground black pepper
Instructions
Heat oil in heavy pan or skillet over low heat. Saute onion for 4 minutes or until translucent. Add garlic and cook for another minute. Add grated beets To skillet and cook gently for 10 minutes longer, stirring from time to time, until softened but not browned.
Add ground spices, tomatoes, tomato juice, and sun-dried tomatoes to the pan and then pour in the stock. Bring everything to a boil. Reduce heat, cover, and simmer gently for 15 minutes or until all vegetables are soft. Remove from heat and let cool down a bit.
Blend or process until velvety smooth. Stir in soy sauce, taste and and then add more salt and pepper to taste.
Serve either chilled, at room temperature, or slightly warmed. To serve, spoon into soup bowls and add a spoonful of sour cream or creme fraiche, and garnish with toasted cumin seeds
Notes
For the best, most flavorful results, toast whole cumin seeds in a dry frying pan over medium heat for a few minutes until golden and aromatic. Grind to a powder and use immediately.If you like my articles about cooking and gardening, subscribe to my weekly newsletter, where I share free recipes and gardening tutorials.