Homemade Italian Minestrone Soup
A hearty Italian minestrone with vegetables, beans and pasta in a rich tomato broth for an easy family dinner.
Romanian Borscht (Borș de Sfeclă)
Romanian Borș de Sfeclă is a comforting beetroot soup with a beautiful ruby colour and balanced sweet-sour flavour. Root vegetables and herbs simmer together for a deeply nourishing bowl.
Serve hot with crusty bread and a spoon of sour cream or yogurt for a classic Eastern European-style meal.
Method
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- Heat oil in a large pot and sauté onion and carrot for 4–5 minutes until softened.
- Add garlic and tomato purée, then cook for 1 minute.
- Stir in beetroot and cook for 3–4 minutes to develop flavour.
- Add potatoes, bay leaf, and hot stock. Bring to a gentle boil.
- Reduce heat and simmer 25–30 minutes until vegetables are tender.
- Stir in dill and parsley, then season with salt and black pepper.
- Add lemon juice or vinegar gradually until the soup reaches your preferred tang.
- Serve hot with extra dill and optional sour cream.
Ingredients
- 2 tbsp Olive Oil
- 1 Bay Leaf
- Salt, to taste
- 2 medium Potatoes peeled and diced
- 2 tbsp Dill chopped, plus extra to serve
- 2 cloves Garlic minced
- 500 g Beetroot peeled and grated or julienned
- Black Pepper, to taste
- 1 tbsp Parsley chopped
- 2 Carrot peeled and diced
- 1-2 tbsp Lemon Juice or vinegar, to taste
- 1 tbsp Tomato purée
- 1 medium Onion finely chopped
- Sour Cream optional, to serve
- 1.5 L Vegetable Stock hot
Notes
Add lemon juice or vinegar gradually at the end to control the tang.
Do not overboil after adding acidity to preserve colour and freshness.
It tastes even better the next day after flavours settle.
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