It is an original soup from Ukraine that is traditional in several Eastern European countries. The soup is usually prepared with beetroot which gives it a strong red colouring, with smoked trout.
Ingredients
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1 red onion
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2 potatoes
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1 clove of garlic
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4 tablespoons sour cream (or, alternatively, natural Greek yoghurt without sugar)
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Vegetable stock to taste
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Chives and herbs for garnishing
Preparation Method
- Crush the beetroot with a tablespoon of trout oil. In a frying pan, heat a tablespoon of olive oil with a pinch of salt and pepper and the peeled and crushed garlic. Add the finely chopped onion and the diced potatoes and cook for a few minutes. Then add the beetroot, the quartered cherry tomatoes and the paprika. Cover with the vegetable stock and cook until the vegetables are tender.
- Just before turning off the cooker, add the trout drained and shredded into large slivers (save some fillets for decoration) and mix well. Serve the Bortsch in bowls. Finish with the sour cream, the reserved trout fillets, the chopped chives and some fresh aromatic herbs.
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