TIME FOR PREPARATION: 2,5 hours | DIFFICULTY: INTERMEDIATE | SERVES 4
INGREDIENTS
4 smaller beetroots
1 bigger beetroot
4 medium carrots
4 medium parsley roots
1 smaller celery root
1 medium onion, chopped
1 clove of garlic
4 spoons Double Concentrated Tomato Puree, I like this one: https://mutti-parma.com/en/products/double-concentrated-tomato-puree/
100 ml red wine (I prefer some basic Bordeaux wine)
200 gr sauerkraut
700 ml vegetable broth
2 spoons Ghee or olive oil for fully vegan version
salt
smoked salt
1,5 spoon maple syrup
freshly ground black pepper
ground cumin
fresh thyme
fresh rosemary
INSTRUCTIONS
First prepare baked beetroots:
1. Preheat the oven to 180 °C.
2. In the meantime, wash 4 smaller beetroots but don’t peel them, only cut the stalks and the root at the bottom.
3. Put the beetroots on the alluminium foil, rinse with olive oil, add salt, fresh ground pepper, fresh thyme and rosemary.
4. Then wrap the beetroots, put on a baking pan and bake for 1 – 1,5 hours.
Next, prepare the carrots, parsley roots and celery root:
1. Peel and chop the carrots, parsley roots and celery root into 2 -3 cm pieces.
2. Drizzle the vegetable with olive oil, add salt, ground pepper, fresh thyme and rosemary. Spread the vegetable in a single layer on a roasting pan.
3. Put into the oven.
Bake both beetroots and carrots, parsley roots and celery root for about 1,5 hour until the carrots, parsley roots and celery root are golden.
Before the vegetable in the oven is ready, prepare the rest of the borscht:
1. Wash, peel and chop the bigger beetrot into approx 3 cm pieces.
2. Heat 2 teaspoons of Ghee in a large, thick-bottomed pot and add chopped onion. Roast the onion about 10 minutes.
3. When onion is gold, add chopped clove of garlic, sauerkraut and chopped beetroot. Roast about next 10 minutes.
4. Add 100 ml of the red wine and let evaporate a bit, then add Double Concentrated Tomato Puree and vegetable broth. Bring to boil, add salt, ground pepper, a bit of smoked salt, maple syrup, ground cumin, few leaves of fresh thyme and few leaves of fresh rosemary.
5. Cook for about 1 hour. Then mix with a stick blender until the soup is creamy and silky. You can add some water so that the soup is not too thick. If needed, add salt or fresh ground pepper.
Final steps:
1. Remove the baked vegetable from the oven, unwrap the beetroots from the aluminium oil and cut them to smaller pieces.
2. Put the mixed soup into the plate, then add few pieces of baked beetroot and baked carrots, parsley root and celery root. You can decorate with few rosemary leaves.
3. Voila, your excellent borscht is ready to eat 🙂