Pistachio-Flavored Borsch/Borscht
Serves 6-8 | Preparation & Cooking time ~60 min
Instructions
Heat up 1000 ml of chicken stock and set the range/burner/hob on low-medium heat. Remove one or two of the outer leaves, discard the hard stem and cut the cabbage into thin shreds. Peel the potatoes and carrot(s) and chop them into tiny bits. Put the vegetables in the broth and cook for 15-20 minutes.
Mince the garlic. Sauté the minced beef on a skillet/frying pan in butter on medium-high heat with the garlic, paprika powder, salt, black pepper and white pepper for a couple of minutes. Pour the contents into the soup and cook for a further 15-20 minutes.
Chop the dill and parsley. Drain the pickled onions and beetroots and put them in a mixer/blender with the pistachios and almond milk. Masticate into smooth pulp. Add the mixture, all of the parsley and half of the dill into the soup and cook for a further 10-15 minutes or until the cabbage is tender. Check the salt and pepper.
Garnish with the rest or the dill and serve with sour cream.
Serves 6-8 | Preparation & Cooking time ~60 min
Ingredients / Broth
400 g (1/4 small head) white cabbage
400 g (~3 pcs) potatoes
60 g (~1 medium-sized) carrot
1000 ml chicken stock/beef stock (2 cubes or home made)
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Ingredients / Beef Mix
400 g (~420 ml) minced beef
10 g (3/4 tablespoon) salted butter
4 cloves of garlic
2 heaped teaspoons paprika/bell pepper powder
~1 teaspoon salt
0,75 teaspoon black pepper
0,5 teaspoon white pepper
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Ingredients / Pistachio Mix
290 g (~450 ml) pickled onions
290 g (~450 ml) pickled beets/beetroots
50 g (~95 ml) shelled, unsalted pistachios
300 ml/g almond milk (or half & half milk + cream)
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The Rest of the Ingredients
30 g (~100 ml) fresh dill
30 g (~100 ml) fresh parsley
150 g/ml crème fraîche/sour cream
Instructions
Heat up 1000 ml of chicken stock and set the range/burner/hob on low-medium heat. Remove one or two of the outer leaves, discard the hard stem and cut the cabbage into thin shreds. Peel the potatoes and carrot(s) and chop them into tiny bits. Put the vegetables in the broth and cook for 15-20 minutes.
Mince the garlic. Sauté the minced beef on a skillet/frying pan in butter on medium-high heat with the garlic, paprika powder, salt, black pepper and white pepper for a couple of minutes. Pour the contents into the soup and cook for a further 15-20 minutes.
Chop the dill and parsley. Drain the pickled onions and beetroots and put them in a mixer/blender with the pistachios and almond milk. Masticate into smooth pulp. Add the mixture, all of the parsley and half of the dill into the soup and cook for a further 10-15 minutes or until the cabbage is tender. Check the salt and pepper.
Garnish with the rest or the dill and serve with sour cream.
