Borscht in the first place: the five most delicious winter soups

The Guardian invites you to prepare five wonderful warming soups, ideal in winter. By the way, borscht is in the lead - the publication gives an original recipe for this dish with ... apples. Let's try?

Borscht

Although borsch is most often associated with Russian or Ukrainian cuisine, it was borrowed from Georgian culture. Borscht often contains cabbage, but here it is replaced by apple and fennel, which will add a pleasant sweetness to the taste of beets.

Preparation: 15 min.
Preparation: 35 min.
Servings: 6.

• 4 beets, peeled and coarsely grated
• 1 pinch of lemon salt (see Preparation)
• 150 ml of vegetable oil
• 2 onions, finely chopped
• 1 small fennel onion, finely chopped
• 1 tablespoon of tomato puree
• 2 tsp brown sugar
• 2 x 400-gram jars of chopped tomatoes
• 2,5 liters of water
• 2 apple Granny Smithcleaned and rubbed
• 4 crushed garlic clove
• Xnumx g chopped parsley
• Xnumx g chopped dill
• Sea salt and black pepper
• Sour cream or dry cream for serving

How to make your lemon salt: chop the lemon, spread it on a parchment with a little salt, and hold the 15 minutes in the oven at a very low temperature.

Preparation:

1. Put the beets in a bowl, sprinkle with lemon salt and set aside.
2. Heat the oil in a large saucepan over medium heat. After frying, add the onions and fennel and simmer, stirring, for 15 minutes, until they are soft and translucent.
3. Move the onions to one side of the pan, add the tomato puree and sugar to the center of the pan and cook, stirring, for 2 minutes until it thickens. Add chopped tomatoes and mix.
4. Set aside a tablespoon of beet mixture, add the rest to the pan. Simmer, stirring occasionally, 10 minutes, until the beets begin to soften, then add water and bring to a boil.
5. Squeeze the grated apple over the soup to get the juice, and then stir the pulp into the soup. Cook the 5 minutes, add the garlic, the deferred beets, the parsley and half the dill, and season to taste.
6. Pour the hot soup into plates, sprinkle with dill and place a spoonful of sour cream.

Caldo Verde

Preparation: 15 min.
Preparation: 30 min.
Servings: 4

• 3 tablespoons olive oil
• 150 g Portuguese diced chorizo, several thin slices for decoration
• 2 bulbs, peeled and finely chopped
• 2 garlic cloves, peeled and minced
• 1 bay leaf
• Coarse sea salt and ground white pepper
• 4 potato (maris piper or similar), peeled and cut into small cubes
• 1,5 liters of chicken broth (or water)
• 200 g kale cabbage, finely chopped
• Olive oil for serving
• 4 corn bread slices, sourdough or other rustic bread, toasted, buttered and cut into small pieces (optional)
• Good white wine vinegar for serving

Preparation:

1. Heat the oil in a saucepan over medium heat. Add sausage cubes and fry for about two minutes, then add onions, garlic and bay leaf. Stew until the onions are soft. Add the potatoes and simmer for a few minutes, stirring.
2. Pour in the water and gently simmer until the potatoes are soft. Take out a few tablespoons of potatoes and set aside.
3. Add half the cabbage and cook for a few minutes. Remove the saucepan from the heat and mix with a blender. Return the pan to the fire, add the seasoning, the remaining potatoes, the rest of the cabbage, simmer for a few minutes.
4. Pour the soup into plates. Optionally, season with finely chopped chorizo, olive oil and pieces of toast. To slightly dilute the thickness of the soup, you can add a couple of grams of wine vinegar.

Pumpkin soup with coconut and pickled ginger

In the winter months it is an excellent warming soup, and in the summer it can be prepared in advance and served chilled.

Preparation: 15 min.
Preparation: 40 min.
Servings: 6

• 2 tablespoons of vegetable (or coconut) oil
• 3 shallots, peeled, cut in half and then thin crescents
• 3 garlic cloves, peeled and minced
• 2 small butternut squash (about 500 g), peeled and diced
• 2 x 400 ml jars of coconut milk
• 1 bunch of fresh coriander, stalks and leaves
• 40 g Japanese pickled ginger
• 3 Art. l light soy sauce
• 1 tsp shallow sea salt
• 2 tablespoons of lime juice
• 1, Art. black sesame seed
• 2 tablespoons coconut cream

Preparation:

1. Heat oil in a medium saucepan. Add shallots and garlic and simmer over medium heat until onions soften - about five minutes.
2. Add coconut milk and coriander stalks to the pan, as well as a liter of cold water, bring to a boil, then reduce the heat and simmer 25 minutes, until the pumpkin is soft.
3. Remove from heat, add ginger, soy sauce and salt, chop with a blender and rub through a fine sieve.
4. Add lime juice, garnish with coriander leaves, black sesame seeds and a spoon of coconut cream.

Lentil soup and zucchini

Preparation: 15 min.
Preparation: 1 hour
Servings: 4-5

• 2 tablespoons of olive or peanut butter
• 4 Carnations
• 1 sliced ​​onion
• 2 tsp grated fresh ginger
• 1 tsp minced garlic
• 1 tsp ground coriander
• 1 tsp cumin
• ¼-¾ teaspoons red chilli powder
• ½ tsp ground turmeric
• 200 of washed red lentils
• 1 potatoes, peeled and diced
• 10-12 fresh curry leaves, lightly shredded
• 1 A handful of coriander leaves
• Xnumx zucchini g (or yellow butternut squash), sliced
• About 1 ¾ h. salt

For yoghurt sauce:

• 250 ml of natural yogurt
• 1 tbsp lemon juice
• 45 of fresh coriander, leaves and small stalks
• 2 hot green chillies, chopped
• Salt ¼ tsp

1. Heat the oil in a large saucepan over medium heat. Add the cloves, after a few seconds, add the onions and fry, stirring, for 6-7 minutes, until a brown tint begins to appear. Reduce heat to medium and stir in the ginger and garlic.
2. Add ground spices, stir for a minute, add 1,2 a liter of water, lentils, potatoes, curry and coriander leaves. Stir, intensify the heat and bring to a boil. Make the fire very weak, cover and simmer for 40 minutes.
3. Add zucchini and salt, stir and bring to a boil. Cover, reduce heat and simmer for 10 minutes. Cool for a while. Beat with a blender, add 250 ml of water (or more, to taste). Heat as necessary.
4. For the sauce, mix all ingredients until smooth and cool. Before serving, pour the sauce very hot soup and leave the sauce on the table.

Chestnut, Nutmeg and Bacon Soup

Preparation: 15 min.
Preparation: 1 hour 30 min.
Servings: 6-8

• 25 g butter
• 3 tablespoons olive oil
• 12 strips of coarsely chopped bacon
• 1 leek, finely diced
• 1 green celery, finely diced
• 2 celery root, peeled and finely chopped in cubes
• ½ bunch parsley, without stalks, coarsely chopped
• 2 red onions, peeled and finely diced
• 1 bay leaf without a stalk, crushed in a mortar with salt into fine dust
• 1½ tablespoons of nutmeg
• 2 juniper berries, coarsely chopped
• 5 garlic cloves, peeled and finely chopped
• salt and ground black pepper
• 300 g cooked peeled chestnuts, coarsely chopped
• 250 ml thick cream
• 1 liters of chicken broth

Preparation:

1. In a large saucepan, heat both types of oil over low or medium heat, then gently fry the bacon, leeks, all parts of celery, parsley, onion, bay leaf, nutmeg, juniper, garlic, and a little salt and pepper, simmer until soft. hours
2. Add chestnuts and cook another 15 minutes.
3. Add cream and broth, gently boil for 10 minutes. Check for flavor, before serving, add more pepper and chopped parsley.

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