To prepare a delicious soup that delights all the senses, we start by boiling 4 liters of water in a large pot. We add a few drops of oil, which not only helps to avoid foam but also maintains a pleasant texture for the vegetables. While the water reaches boiling point, we take care of the vegetables. We finely chop an onion, a carrot, a bell pepper, and a parsley root, ensuring that all the ingredients are fresh and of high quality. Once the water is boiling, we add the chopped vegetables, letting them cook for about 10-15 minutes. This process will not only soften them but also help preserve the vitamins and flavors.
After the vegetables have boiled, it's time to enrich the soup with tomato paste and vegetable broth from a jar. These ingredients will add a rich taste and vibrant color. We finely chop the lamb's lettuce, an aromatic plant that will provide a note of freshness, and add it to the pot. We season with salt or Delikat, according to preference, and let the soup simmer for a few minutes until the ingredients release their flavors. When the soup starts boiling again, we carefully pour in the borscht, which will add a slightly sour taste, characteristic of traditional soups.
After 5-7 minutes, when the soup is boiling again, we prepare to enrich its texture. We beat two eggs in a bowl with a little broth from the pot, then pour the beaten eggs into the soup, stirring continuously to avoid the formation of flakes. This method will create a creamy consistency and enhance the flavor of the soup. Once we finish stirring, we turn off the heat and take care of the greens. We finely chop the parsley and dill, adding them to the pot for an extra touch of freshness and flavor.
We cover the pot for 10 minutes, allowing the flavors to combine and intensify while the soup cools slightly. After this interval, we lift the lid and enjoy the enticing aroma that has spread throughout the kitchen. The soup is now ready to be served, either hot alongside a slice of fresh bread or with a spoonful of sour cream for an even richer taste. Savor every spoonful of this wonderful soup, which not only nourishes but also improves the mood!
After the vegetables have boiled, it's time to enrich the soup with tomato paste and vegetable broth from a jar. These ingredients will add a rich taste and vibrant color. We finely chop the lamb's lettuce, an aromatic plant that will provide a note of freshness, and add it to the pot. We season with salt or Delikat, according to preference, and let the soup simmer for a few minutes until the ingredients release their flavors. When the soup starts boiling again, we carefully pour in the borscht, which will add a slightly sour taste, characteristic of traditional soups.
After 5-7 minutes, when the soup is boiling again, we prepare to enrich its texture. We beat two eggs in a bowl with a little broth from the pot, then pour the beaten eggs into the soup, stirring continuously to avoid the formation of flakes. This method will create a creamy consistency and enhance the flavor of the soup. Once we finish stirring, we turn off the heat and take care of the greens. We finely chop the parsley and dill, adding them to the pot for an extra touch of freshness and flavor.
We cover the pot for 10 minutes, allowing the flavors to combine and intensify while the soup cools slightly. After this interval, we lift the lid and enjoy the enticing aroma that has spread throughout the kitchen. The soup is now ready to be served, either hot alongside a slice of fresh bread or with a spoonful of sour cream for an even richer taste. Savor every spoonful of this wonderful soup, which not only nourishes but also improves the mood!
Ingredients
~ a few green onions ~ a bell pepper ~ a zucchini ~ a few carrots (just pulled from the ground) ~ 2 potatoes ~ a lot of greens (parsley, lovage, sorrel, dill, fresh thyme) ~ delicate ~ soup vegetables (preferably) ~ two tablespoons of tomato paste ~ 700-800 ml of borscht ~ a few drops of olive oil ~ 2 eggs for thickening the soup (preferably)