We start by cleaning all the vegetables, ensuring they are fresh and of good quality. We grate the onion and garlic on a fine grater to release their intense aromas, which will give our dish a special flavor. We cut the carrot and parsley into rounds so that they cook evenly and enrich the soup with a pleasant texture. We dice the potatoes, making sure they are of similar size to cook properly.
In a large pot, we pour in 50 ml of oil, which we heat over medium heat. We add the grated onion and garlic, allowing them to sauté for a few minutes until they become translucent and release their aromas. Then, we add the sliced carrot and parsley, continuing to sauté everything on low heat so that the vegetables soften gently and mix perfectly.
After sautéing the vegetables, we pour in 2 liters of cold water into the pot. We bring the mixture to a boil. When the water starts to boil, we add the pickled peppers, which we dice, and the diced potatoes. We let the soup boil over medium heat, stirring occasionally to prevent the ingredients from sticking to the bottom of the pot.
Once the vegetables are cooked and the potatoes are soft, we add 50 ml of tomato juice, which will bring an extra acidity and a vibrant color to the dish. We season with salt to taste and let the soup boil for about 5 more minutes. To achieve that specific taste and balanced aromas, we sour it with fresh borscht or borscht powder, letting it come to a boil.
Finally, before serving, we sprinkle fresh chopped parsley leaves on top, which will provide a color contrast and a note of freshness. We prepare to enjoy this delicious soup, which is not only nourishing but also comforting. Bon appétit!
In a large pot, we pour in 50 ml of oil, which we heat over medium heat. We add the grated onion and garlic, allowing them to sauté for a few minutes until they become translucent and release their aromas. Then, we add the sliced carrot and parsley, continuing to sauté everything on low heat so that the vegetables soften gently and mix perfectly.
After sautéing the vegetables, we pour in 2 liters of cold water into the pot. We bring the mixture to a boil. When the water starts to boil, we add the pickled peppers, which we dice, and the diced potatoes. We let the soup boil over medium heat, stirring occasionally to prevent the ingredients from sticking to the bottom of the pot.
Once the vegetables are cooked and the potatoes are soft, we add 50 ml of tomato juice, which will bring an extra acidity and a vibrant color to the dish. We season with salt to taste and let the soup boil for about 5 more minutes. To achieve that specific taste and balanced aromas, we sour it with fresh borscht or borscht powder, letting it come to a boil.
Finally, before serving, we sprinkle fresh chopped parsley leaves on top, which will provide a color contrast and a note of freshness. We prepare to enjoy this delicious soup, which is not only nourishing but also comforting. Bon appétit!
Ingredients
2 pieces of onion, 3 cloves of garlic, 1 (larger) carrot, 1 parsley, 1 small bunch of green parsley, 50 ml tomato juice, 3-4 larger potatoes, 2 pickled bell peppers, 1 teaspoon magic bors (powder from a sachet, or 1 cup of fresh bors), salt, oil