Turbo Borscht
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 15 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 ml beetroot juice
- 500 ml vegetable broth or meat broth
- 1 tablespoon red wine vinegar
- 0.5 ½ onion (s), chopped
- 1 clove garlic, chopped
- 1 teaspoon ginger, fresher, peeled, chopped
- 2 bay leaves
- 4 black peppercorns
- 3 juniper berries
- 5 clove (s)
- 0.5 teaspoon ½ cinnamon powder
- 0.5 teaspoon ½ turmeric powder
- 1 teaspoon dill, chopped for sprinkling
Print Recipe
Pin Recipe Instructions
- Put all ingredients in a saucepan, let it boil briefly over high heat, then simmer for 10-15 minutes over low heat.
- Pour the borscht into a colander. Gently squeeze out the spices that have been sieved out. Divide the borsch into cups, add a little dill, drink hot.
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