Sour potato soup with green sour cherries

Sour potato borscht with green corcoduses

Welcome to the world of culinary delights! Today, I will guide you step by step in preparing a traditional recipe that combines the fresh flavors of vegetables with a touch of innovation: sour potato borscht with green corcoduses. This recipe is not just a meal, but a family story, full of tradition and flavor. Start your culinary adventure and discover how to achieve a bowl of perfectly flavored borscht!

Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour and 15 minutes
Servings: 6

Ingredients:

- 1 kg new potatoes
- 1 medium onion
- 1 carrot
- 1 bell pepper (preferably red or yellow for a sweeter taste)
- 1 parsnip
- 1 core of green cabbage
- 1 medium zucchini
- 2 tablespoons pepper paste
- 2 tablespoons tomato paste
- 20 ml oil (sunflower oil is ideal, but you can also use olive oil for a stronger taste)
- 2 bunches of lamb's quarters (this adds a slightly sour note)
- 2 bunches of lovage (for a fresh aroma)
- 2 cups of green corcoduses (washed and pitted)
- 1 sprig of dried thyme (to intensify the flavors)
- Salt, to taste
- 2 eggs (to add a creamy texture)

Steps for preparation:

1. Preparing the ingredients: Start by peeling and chopping all the vegetables. The onion, bell pepper, and carrot should be finely chopped, while the parsnip and zucchini can be diced or grated, according to preference. The potatoes should be cut into suitable cubes, and the core of cabbage should be finely chopped.

2. Sautéing the vegetables: In a large pot, add the oil and heat it over medium heat. Add the onion and bell pepper, sautéing for 3-4 minutes until they become translucent. Then, add the carrot, parsnip, and zucchini. Stir well and let them sauté for another 5 minutes, allowing the flavors to combine perfectly.

3. Adding wet ingredients: After the vegetables are sautéed, add the tomato paste and pepper paste, stirring well to incorporate them. These not only add color to the borscht but also provide a rich umami note.

4. Boiling the borscht: Add the chopped cabbage, potato cubes, 1 heaping tablespoon of salt, and 2 liters of water. Stir well, cover with a lid, and let it simmer on low heat for about 30-35 minutes, or until the potatoes are soft. This step is essential for obtaining a consistent and flavorful borscht.

5. Finalizing the dish: When the potatoes are ready, add the chopped greens (lamb's quarters and lovage) and add water if necessary to achieve the desired consistency. Add the sprig of thyme and let it boil for another 5 minutes. Once the borscht starts to bubble, you can add the washed corcoduses. If you want a more sour borscht, now is the time to add a cup of borscht (but not more, to avoid overpowering the other flavors).

6. Adding the eggs: In a separate bowl, beat the eggs, and when the corcoduses rise to the surface, indicating they are cooked, turn off the heat and add the beaten eggs to the borscht without stirring. This will create those delicious curds that give the dish a unique texture.

7. Serving: Cover the pot and let the borscht rest for 5-10 minutes. Serve it warm, with finely chopped green onion on the side. This borscht is delicious cold, so feel free to experiment with serving it according to your preferences!

Practical tips:

- Corcoduses: Make sure the corcoduses are well-ripened to add a pleasant taste to the borscht. If you don't have green corcoduses, you can experiment with other sour fruits, such as plums.
- Vegetables: Use fresh, seasonal vegetables to benefit from the best flavors and nutrients.
- Borscht: If you prefer a sourer taste, you can adjust the amount of borscht added, but be careful not to overpower the other flavors.
- Variations: You can also add other vegetables, such as celery or green beans, according to your preferences.

Nutritional benefits:

Sour potato borscht is an excellent source of vitamins and minerals. Potatoes provide complex carbohydrates, carrots and parsnips are rich in antioxidants, and the greens contribute significantly to vitamins A and C. Additionally, corcoduses are high in fiber and can aid in digestive health.

Frequently asked questions:

- Can I use other types of vegetables? Yes, you can experiment with your favorite vegetables or those available in season.
- What drinks pair well with this borscht? A cold lemonade or a dry white wine can perfectly complement this dish.
- How can I store the borscht? You can store the borscht in the refrigerator for 2-3 days. The taste will intensify as it allows the flavors to combine.

Now that you have all the necessary information, I invite you to try this recipe for sour potato borscht with green corcoduses. Each bite will bring a touch of tradition and love to your plate. Enjoy!