Usuba
Lenten Borscht with Thyme and Anise
Light vegetable borscht without meat with aromatic notes of thyme and anise. Fresh taste with a hint of lemon and warm turmeric. Cooks quickly thanks to finely chopped vegetables.
- Total
- 30 min
- Standard serving
- 140.8 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut the potatoes into thin strips. Pour into a pot with water and bring to a boil.
- 2
Step 2
Grate the carrots and onions on a coarse grater. Sauté in olive oil until soft.
- 3
Step 3
Add salt, turmeric, and anise to the roux. Mix well.
- 4
Step 4
Transfer the sautéed vegetables into a pot with boiling potatoes.
- 5
Step 5
Grate the beets on a coarse grater and add to the pot. Boil for a few minutes. Beets can be used raw, boiled, or baked.
- 6
Step 6
Finely chopped vegetables cook quickly. By the time the beets are added, the potatoes and carrots are already done.
- 7
Step 7
At the end of cooking, slice the tomato into thin wedges and add to the soup. Add a sprig of thyme and lemon juice to taste. Let the borscht steep — the longer it sits, the more aromatic it becomes.
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