I have seen several versions of Borscht for the thermomix but none replicate the way I had it growing up. Unlike most versions, I don't care for mine to have cabbage or potatoes, and the original recipe calls for all the veggies (a few pounds of beets, carrots, celery and onions) to be grated by hand instead of the big chunks (or puree) that other recipes produce. Needless to say, although I LOVE it, I hardly ever made it with the daunting task of peeling and grating beets all day. Until thermie came along. A match made in heaven for Baba's borscht!
Name of Recipe: Borscht (Beetroot Soup)
Number of People: 4-6
Ingredients:-2 peeled garlic cloves
-3 tbsp butter (or coconut oil or margarine)
-750 g (4 large) beets peeled and cut into chunks
-1 med onion peeled and cut in quarters (or 3-4 peeled shallots)
-(~50 g) 1 carrot peeled and cut into chunks
-(~50 g) 1 celery stalk cut into chunks
-250 g of canned tomatoes (whole diced, whatever)
-2-3 tbsp veg or chicken stock paste
-2 bay leaves
-¼ tsp ground cloves
-1 tbsp honey
-1 tbsp apple cider vinegar
-2-3 cups water
Preparation:1. Mince garlic speed 8 10 sec
2. Add and grate beets, onion, carrot, celery speed 4 for 30 sec
3. Add butter and cook temp 90 for 10 min speed 2 reverse
4. Add tomatoes and rest of ingredients (adding water up to around the "max" line), cook temp 90 45 min speed 2 reverse
5. Remove bay leaves (if you can find them)
6. Remove half of soup to another container
7. Puree remaining half of soup speed 8 1 min
8. Mix pureed and chunky soups together, season with salt and pepper if needed, and serve with sour cream or crumbled feta on top
Enjoy, but beware the pink pee the next day
