Potato and Caraway Borscht with Crème Fraiche

Potato and Caraway Borscht with Crème Fraiche is a delicious and hearty soup that is perfect for any occasion. This dish is a classic Eastern European recipe that is made with beets, potatoes, and caraway seeds. The addition of crème fraiche adds a creamy and tangy flavor that complements the earthy flavors of the soup.

To make this dish, you will need the following ingredients:

- 4 medium beets, peeled and chopped
- 2 large potatoes, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon caraway seeds
- 4 cups vegetable broth
- 1 cup crème fraiche
- Salt and pepper, to taste

To start, heat a large pot over medium heat and add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes. Add the chopped beets, potatoes, and caraway seeds to the pot and stir to combine. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
Once the vegetables are cooked, use an immersion blender to puree the soup until it is smooth. If you don't have an immersion blender, you can transfer the soup to a blender and puree it in batches. Once the soup is smooth, stir in the crème fraiche and season with salt and pepper to taste.
This dish is best served hot, garnished with a dollop of crème fraiche and a sprinkle of caraway seeds. The soup has a beautiful deep red color and a creamy texture that is sure to impress your guests. The flavor is earthy and slightly sweet, with a subtle tang from the crème fraiche.
Potato and Caraway Borscht with Crème Fraiche is a comforting and satisfying dish that is perfect for a cold winter day. It is a vegetarian and gluten-free dish that is easy to make and packed with flavor. This dish can be served as a main course or as a starter, and it pairs well with a crusty bread or a side salad.