Summer heat is gone, and it’s time to enjoy the last few dinners on the patio. I love to make some hearty soup at this time of year, and since I’m a huge fan of beats, the traditional borscht is a natural choice to make. This time though, I thought I should include some of our enormous tomato harvest in it, and what would fit better than some tomatoes of the variety “Black russians”.
Here’s what I put in the soup:
- Pulp from ~20 black russian tomatoes
- 2 large beets
- 2 onions
- 2 carrots
- 3 cloves of garlic
- a chunk of red cabbage
- two spoons of vegetable stock mix
- 2 bayleafs
- ground black pepper
- hungarian paprika powder
- fresh cilantro (parsley works good too)
- olive oil
- 500 ml water
- sour cream
I started by chopping onions, carrots and garlic finely and frying them in some olive oil in a large pot. To avoid getting the tomato peels in the soup, I grilled them in the oven for about 10 min and then pressed them through a sieve into the pot and threw out the peels. To make the beets cook faster, I peeled and grated them before putting them into the soup. Depending on how much juice you got out of the tomatoes, add water (I added another 500 ml). Add spices and let simmer until the beets and carrots are soft. Add some chopped cabbage and cilantro last to keep some crunch in the cabbage and the flavour of the cilantro.
Serve with a spoon of sour cream, some fresh ciabatta and fried chantarelles (if you have some :).