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10-Minute Borscht Recipe - Cooking Index

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10-Minute Borscht

Courses: Soup
Serves: 6 people

Recipe Ingredients

1/2   Onion - peeled
2 teaspoons 10mlCooking oil
1   Red beet - (5 to 6 oz) - peeled, quartered
1/4   Cabbage head - (abt 8 oz) - rinsed
3 cups 711mlBeef broth
  Salt - to taste
1 tablespoon 15mlBalsamic vinegar
3 tablespoons 45mlSour cream or plain yogurt
  Coarsely-chopped fennel leaves or chives - (optional)

Recipe Instructions

Shred the onion in a food processor fitted with the shredding disk. Don't clean the bowl and blade until all vegetables have been processed. Transfer the onion to a large micro-safe bowl; toss with the oil. Cover loosely and microwave at medium-high for 2 minutes.

Shred the beet in the processor. Add to the onion and microwave at medium-high for 3 minutes.

Cut the cabbage into chunks and shred in the processor. Add to the onion/beet, along with the broth. Microwave, loosely covered, on high for 3 minutes. Test the soup -- the vegetables should be cooked through but not mushy. If needed, microwave up to 2 minutes longer in 30-second increments. Taste for salt. Amount needed depends on saltiness of the broth. Stir in the vinegar.

Ladle into bowls and top each with a dollop of sour cream or yogurt. If you wish, garnish with coarsely chopped fresh fennel fronds or chives.

Hints

Any leftover borscht is excellent served cold the next day.


Source:
"Susan Wolfe on the http://www.eclix.net Food BB"

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