Borscht Mediterranean Style

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We live on an island with clear skies and calm waters in the middle of winter and this is Christmas Eve on an island blessed with so many good things in life.

I have eaten Borscht both as a clear soup and thick purée and during my last trip to Poland recently with potato dumplings. Here is my Mediterranean version with very little cooking time to retain that lovely colour. You will need:

3 peeled beetroots, chopped
100g shredded cabbage
1/2 peeled onion, chopped
2 peeled and cooked potatoes
1 garlic clove, grated
1 carrot chopped
1 teaspoon ground coriander
1/2 teaspoon nutmeg
Salt and Pepper for seasoning
125 ml yoghurt, or more as desired
Chopped flat leaf parsley for garnish
2 spoons olive oil
1 organic all natural stock cube

Place all the first 7 ingredients in a large pot and immerse with water. Use a hand blender to make it into a purée, pulse the blender until the mixture is consistent.

Cook on high heat until it comes to a boil. Add water to make it into the thickness of your choice. When it boils, add the olive oil, mix and turn down the heat and simmer for 5 minutes. Season to taste and serve immediately with plain yoghurt and freshly chopped parsley.

It tastes so fresh because the vegetables have been just barely cooked, the colour is vibrant and taste and texture are great. Try it because it is perfect for this time of the year.

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