Salad borscht made with leeks

Name: Salad borscht made with leeks - Zoe K.
Ingredients: 500 ml of borscht (I used store; bought) 1 green lettuce 1 red curly lettuce 1 leek 3 tablespoons of oil 4; 5 tablespoons of mixed vegetables for soups (carrot; parsnip; red pepper; celery) 1 bay leaf 2 tablespoons of tomato paste dill

Sezon - Salad borscht made with leeks by Zoe K. - Recipia

Borscht with curly lettuce and leek I have made this borscht with curly lettuce and leek several times, especially when I have fresh lettuce and a jar of vegetable mix for soups on hand. It is prepared quite quickly and does not require complicated ingredients. I usually use curly green and red lettuce, which not only adds flavor but also gives a pleasant color to the plate. The leek brings a slight sweetness, and the borscht provides the specific taste I seek every time. Quick Info Total time: about 50-60 minutes Preparation time: 15 minutes Cooking time: 35-45 minutes Servings: 6-8 Difficulty: easy Recipe type: soup or everyday borscht Ingredients 500 ml borscht (I use store-bought borscht) 1 medium green curly lettuce 1 medium red curly lettuce 1 leek 3 tablespoons oil 4-5 tablespoons vegetable mix for soups (from a jar: carrot, parsnip, red pepper, celery) 2 tablespoons tomato paste approximately 2.5 liters water 1 bay leaf dill (to taste) Preparation Method 1. Wash the curly lettuce well and drain it. Cut the leaves into thin strips, not too long, so they are easy to eat. 2. Clean and wash the leek carefully. Cut it into rounds or pieces – I prefer pieces of 2-3 cm, but rounds work well too. 3. In a large pot, heat the oil over medium heat. Add the leek and sauté for 3-4 minutes, stirring to prevent burning, until it starts to soften. 4. Add the tomato paste and the vegetable mix from the jar. Stir gently for 1 minute to blend the flavors. 5. Pour the 2.5 liters of cold water over the vegetables. Allow everything to come to a boil over medium heat. 6. When it starts to boil, add the borscht. Let it simmer until the vegetables are almost soft (about 20-25 minutes). 7. Add the cut curly lettuce. Let it simmer for another 15 minutes, just enough for the lettuce to soften but not become too mushy. 8. Towards the end, add the bay leaf and chopped dill. Stir gently and turn off the heat. 9. Cover the pot for 5-10 minutes to allow the flavors to combine. It can be served immediately. Why I make this recipe often I make this borscht with leek because it is simple, I use what I have on hand, and it doesn’t have expensive or hard-to-find ingredients. I like that I can prepare it quickly and that it is suitable both as a main dish and as a light soup for lunch. It also works well when I want something meatless. Tips and Variations Tips Do not chop the lettuce too finely, or it will break down while boiling. A few minutes of resting after turning off the heat helps with the flavor. If using store-bought borscht, taste it first – some varieties are more acidic or salty, so adjust accordingly. You can adjust the boiling time of the lettuce depending on how crunchy or soft you prefer it. Substitutions If you don’t have borscht, you can use lemon juice or a little vinegar for sourness, but the taste will not be identical. The vegetable mix for soups from the jar can be replaced with finely chopped fresh vegetables (carrot, parsnip, celery, pepper). Curly lettuce can be replaced with another type of green lettuce, but the texture will not be the same. Variations You can add fresh lovage instead of dill for a different flavor. If you want a heartier soup, you can add a few diced potatoes. For a richer version, you can add an egg at the end (beaten and poured in a thin stream, like in lettuce soup). Serving Ideas Serve the borscht warm with fresh bread. It also pairs well with a hot pepper or a little yogurt for those who prefer. Frequently Asked Questions 1. Can I use only green or only red curly lettuce? Yes, you can use just one of them, but the combination of green and red gives a more pleasant color and slightly different taste. 2. Can I use something else instead of leek? If you don’t have leek, you can use green onion or even yellow onion, but the taste will be slightly different. Leek is sweeter and more delicate. 3. Can it be made without borscht, just with lemon or vinegar? It can be soured with lemon or vinegar, but borscht gives the classic Romanian soup taste that I usually look for in this recipe. 4. How long can I boil the lettuce? If you boil it too long, it will break down and lose its texture. 10-15 minutes after adding it is sufficient, but keep in mind personal preferences. 5. What do I do if I don’t have vegetable mix in a jar? You can use fresh grated or finely chopped vegetables. Nutritional Values Estimate for one serving (without bread, based on 8 servings from the recipe): approximately 80-100 kcal. Most of the calories come from oil, tomato paste, and vegetables. Carbohydrates: 10-12g, protein: 2g, fat: 3-4g. This is just a general estimate – actual values depend on how many vegetables and how much oil you use. Storage and Reheating The borscht can be stored in the refrigerator, covered, for up to 3 days. When reheating, it is better warmed gently on the stove, not in the microwave, so the lettuce leaves do not become too soft. I do not recommend keeping it for more than 2-3 days, as the lettuce loses its texture and the taste is not the same.

Salad borscht made with leeks

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