Borsch is the first dish using beets and white cabbage, but now its recipe has been greatly changed. Now turnips, cauliflower and Brussels sprouts and even some wine are added to the borsch.
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You will need
- 3 medium turnips, 1 carrot, 2 cups of chopped cabbage (preferably Savoy), 1 large onion, 2 slices of low-fat smoked bacon, 70 ml of dry white wine, 600 ml of low-fat chicken or vegetable broth, 1 tbsp. l olive oil, 1 clove of garlic, 1 glass of water, half a glass of 10% sour cream (plus a little more for decoration), 2 tbsp. l grated horseradish, dill, salt to taste.
Instruction manual
1
Chop the onion, cut the turnip into small cubes, carrots into thin slices. In a stewpan with thick walls, heat olive oil, put onion, crushed garlic and half tsp. salt. Passer until transparent.
2
Put the turnips in a stewpan, simmer for 3 minutes. Put carrots, cabbage and bacon, add half tsp. salt and simmer all together for another 3 minutes.
3
Pour the wine, increase the heat, bring to a boil and pour the broth. Salt to taste and boil for 15 minutes until the vegetables are soft enough. Remove the bacon from the soup and discard.
4
Pour sour cream into the finished borsch, pour finely chopped dill, mix. Arrange on plates, season each serving with horseradish, a teaspoon of sour cream, fresh dill and freshly ground black pepper.