Sour cream or oat-based crème fraîche completes the taste of borscht soup.
Sometimes everyday life requires large pots that solve the food problem for a couple of days at once. Beetroot-cabbage soup in the style of classic borscht belongs to such dishes. The soup is perfect for reheating, as its taste and texture only get better.
For the soup, a large amount of white cabbage and beets are sliced. If you own a food processor, its slicing or grating blade is a handy help. You can also use a mandolin slicer if you wish.
Manufacturing is simple. The vegetables are placed in a large pot, sauteed and stewed in the broth until perfectly cooked. The wine vinegar added at the end gives the soup a sour taste and ensures that the vegetables remain pleasantly firm even when cooked.
The soup can be made vegan by changing the ham to cold-smoked fudge and the sour cream to oat-based crème fraîche.
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