Borsch

1. 1

   Cut the red cabbage, celery, carrots and onion into smaller pieces and chop them in a food processor.

2. 2

   Saute vegetables in olive oil in a soup pot, stirring occasionally, over low heat for 8-10 minutes until tender.

3. 3

   In the meantime, cut the cooked beetroot into smaller pieces and chop them in a food processor; add to the vegetables in the soup pot, stir.

4. 4

   Add vegetable broth, vinegar, sugar and thyme, bring the soup to the boil, then reduce heat and cook for about 5 minutes. Remove from flame.

5. 5

   Mash the vegetables to desired consistency with a stick blender. If the soup is very thick, dilute it with a little water.

6. 6

   Serve warm or cold with the addition of sour cream (1 tablespoon per serving).

No nutritional information available.

No additional tips available.