Elle Nikishkova
Borscht on a sandwich
Borscht is the famous beetroot soup served in several slavic countries like Ukraine and Russia. Even though people usually call it 'beetroot soup', the dish contains a variety of different vegetables that are crucial for the perfect result. The secret behind a good borscht is to get a balance between the sweet and the sour.The sour is brough out by adding vinagre or sourkraut and the sweet is enhanced by frying the vegetables before they are cooked in the soup. This recipe is a reinvention of the classic soup into a sandwich. The majority of ingredients I use are airdried in order to reduce prepp time
INGREDIENTS
SERVINGS:
4
COOKING TIME: 30-40
Ingredients
- 20 g Dried onions
- 20 g Dried potato
- 20 g Dried Carrot
- 20 g Dried beetroot
- 200 g Sauerkraut
- Oil for frying
- Water for soaking
- Salt & pepper
- Bread
- 4 tbsp Smetana
COOKING OUTSIDE
Step 1
Soak the dried vegetables in double the amount of water for 10 minutes.
Step 2
Make a moderate fire under the Primus Open Fire Pan and add some oil.
Step 3
Add the soaked vegetables to the pan and fry until the excess water evaporates and the vegetables are crisping up.
Step 4
Add the sauerkraut och parsley and fry for another couple of minutes
Step 5
Add salt and pepper
Step 6
Spred a layer of sour cream or smetana on the bread and top with the borscht fry up. Enjoy!
PrintBorscht is the famous beetroot soup served in several slavic countries like Ukraine and Russia. Even though people usually call it 'beetroot soup', the dish contains a variety of different vegetables that are crucial for the perfect result. The secret behind a good borscht is to get a balance between the sweet and the sour.The sour is brough out by adding vinagre or sourkraut and the sweet is enhanced by frying the vegetables before they are cooked in the soup. This recipe is a reinvention of the classic soup into a sandwich. The majority of ingredients I use are airdried in order to reduce prepp time
Elle Nikishkova
PrintINGREDIENTS
SERVINGS:
4
COOKING TIME: 30-40
Ingredients
- 20 g Dried onions
- 20 g Dried potato
- 20 g Dried Carrot
- 20 g Dried beetroot
- 200 g Sauerkraut
- Oil for frying
- Water for soaking
- Salt & pepper
- Bread
- 4 tbsp Smetana
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