Summer Borscht with Sweet Potato
⏳ Time
20 minutes
🥕 Ingredients
17
🍽️ Servings
12
Description
This is the most beloved summer soup. The set of vegetables is completely optional; the main thing is not to boil for hours or even minutes — just add the vegetables in order of their theoretical readiness. We eat it cold with cream, yes, low-fat))) But we also love it hot, especially fresh and steaming. Any herbs can be used, we adjust the spiciness and enjoy.
Ingredients
- Onion - 1 piece
- Leek - 1⅕ pieces
- Fennel - 1 piece
- Grated Ginger Root - to taste
- Carrot - 2 pieces
- Basil - 1 bunch
- Garlic - 4 cloves
- Tomatoes - 4 pieces
- Salt - to taste
- Sweet Potato - 2 pieces
- Courgette - 1 piece
- Beetroot - 1 piece
- Cauliflower - 7.1 oz
- Scallions - 1 bunch
- Apple - 1 piece
- Lemon - 1 piece
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Boil 3 liters of water in a 5-liter pot. When it boils, add finely chopped onion and sliced leek. Add grated ginger, chopped fennel root, and julienned beetroot.
Step 2
When it boils again, add sliced carrots and sweet potato.
Step 3
When it boils once more, add zucchini and cauliflower in large florets, and the apple.
Step 4
While it is boiling, blend the ripe tomatoes (4 medium) and add them.
Step 5
Add lemon juice, and taste for salt, sugar, and pepper.
Step 6
Chop the bunch of green onions, mince the garlic and the bunch of basil. Add to the pot; when it boils, turn off the heat.
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