Split Pea Borscht

Split Pea Borscht is a hearty and flavorful soup that is perfect for a cold winter day. This dish is a classic Eastern European recipe that is made with split peas, beets, and other vegetables. In this recipe, we will show you how to make Split Pea Borscht that is both delicious and nutritious.

Ingredients (serves 4):

- 1 cup split peas
- 2 medium beets, peeled and chopped
- 2 carrots, peeled and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 tbsp olive oil
- Salt and pepper to taste
- Sour cream and fresh dill for garnish

Cooking tips:

- Soak the split peas overnight to reduce cooking time.
- Use a food processor to chop the vegetables quickly and evenly.
- Add a splash of vinegar or lemon juice to the soup to enhance the flavor.

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant.
2. Add the chopped beets and carrots and cook for 5 minutes, stirring occasionally.
3. Add the split peas, vegetable broth, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the split peas are tender.
4. Remove the bay leaf and discard. Use an immersion blender or transfer the soup to a blender and puree until smooth.
5. Season with salt and pepper to taste.
6. Serve hot with a dollop of sour cream and fresh dill on top.
Appearance and taste:
Split Pea Borscht is a vibrant and colorful soup that is sure to impress. The deep red color of the beets contrasts beautifully with the bright green of the dill and the creamy white of the sour cream. The soup has a rich and earthy flavor that is both satisfying and comforting.
Type of dish: Soup
Main ingredients: Split peas, beets, carrots