I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but borscht knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.
Add the beetroot, potato and garlic. Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes. Cover and leave to simmer for a further 20 minutes.
Serve the soup with dollops of sour cream and a sprinkling of dill. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Salmon, shrimp and loads of chopped veggies make this chowder a hearty, herby meal-in-a-bowl. It’s just the perfect homemade fish soup. Little girl learning to make cup cakes with her grandmother. Excited girl pouring cake batter in cup cake moulds.
Stir in tomato sauce, tomatoes, wine and seasonings. Stir in salmon, shrimp and parsley. Cook, covered, 7-10 minutes longer or until fish flakes easily with a fork and shrimp turn pink. SUBSCRIBE Sign up for email updates and receive a free copy of my veggie burger e-book! 00743 11 40 C 11 55.
007431 69 40 69 C 47. This vegan borscht is the cozy, healthy, guaranteed to warm you up soup you need in your life! Made with vibrant beets, hearty veggies and flavored with zippy lemon juice and dillvibrant, vegetarian, and naturally gluten-free! Cozy up with a bowl for dinner tonight! This cozy vegan borscht is made with vibrant beets, hearty veggies and flavored with zippy lemon juice and dill.