10-Minute Borscht Recipe - Cooking Index
10-Minute Borscht Recipe - Cooking Index
| 1/2 | Onion - peeled | |
| 2 teaspoons | 10ml | Cooking oil |
| 1 | Red beet - (5 to 6 oz) - peeled, quartered | |
| 1/4 | Cabbage head - (abt 8 oz) - rinsed | |
| 3 cups | 711ml | Beef broth |
| Salt - to taste | ||
| 1 tablespoon | 15ml | Balsamic vinegar |
| 3 tablespoons | 45ml | Sour cream or plain yogurt |
| Coarsely-chopped fennel leaves or chives - (optional) |
Shred the onion in a food processor fitted with the shredding disk. Don't clean the bowl and blade until all vegetables have been processed. Transfer the onion to a large micro-safe bowl; toss with the oil. Cover loosely and microwave at medium-high for 2 minutes.
Shred the beet in the processor. Add to the onion and microwave at medium-high for 3 minutes.
Cut the cabbage into chunks and shred in the processor. Add to the onion/beet, along with the broth. Microwave, loosely covered, on high for 3 minutes. Test the soup -- the vegetables should be cooked through but not mushy. If needed, microwave up to 2 minutes longer in 30-second increments. Taste for salt. Amount needed depends on saltiness of the broth. Stir in the vinegar.
Ladle into bowls and top each with a dollop of sour cream or yogurt. If you wish, garnish with coarsely chopped fresh fennel fronds or chives.
Any leftover borscht is excellent served cold the next day.
Source:
"Susan Wolfe on the http://www.eclix.net Food BB"
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