I’m a huge soup lover, and this easy home made borsch is definitely one of my favourites. This borsch is so full of flavour and texture, it’s so hearty, filling and healthy, that no wonder it’s my new family’s favourite soup !
I used to think that making borsch is a very complex and long proses, so I would have it only when my mom would make one. But recently I decided that as a mom with two kids, it’s time for me to pass on my family’s food traditions and to start making borsch for my daughters.
So after two trials, I finally came up with this fool-proof version of a traditional borsch! I use balsamic vinegar which is a very non traditional ingredient, but it adds a perfect note of sour and sweet, so I think it’s even better then the traditional use of vinegar or lemon!
What you’ll need:
1 liter chicken broth ( or vegetation broth)
5 cooked medium beets
2 medium carrots
3 medium potatoes
1 medium turnip
2 garlic cloves
Salt & pepper
2 tablespoon balsamic vinegar
Cut all the veggies in small cubes. Cook chicken broth with carrots, potatoes and a turnip. When the veggies are soft, add cooked beets cut in cubes. Add crushed garlic, salt, pepper and balsamic vinegar: but start by adding one garlic clove and one table-spoon of balsamic vinegar, taste it, and see if you need more. Dinner it together on a small heat for a while. Borsch is always best on a next day when all the tastes mix up together really well.
You can serve it with a spoon of sour cream or a bit of dill, or both. Enjoy!