Anirushkas

Ingredients:

• 120g organic butter beans
• 250g middle-sized potatoes
• 150g organic carrots
• 100g medium onion
• 5 small beetroots
• ½ cabbage (white or red)
• 200g fresh tomatoes
• 3-4 pieces sun-dried tomatoes
• 1 tablespoon tomato concentrate
• Salt and pepper to taste
• Optional: chili for a spicy kick

Instructions:

Prepare the Beans:

• Rinse 120g of organic butter beans and soak them overnight in plenty of water.
• Drain and rinse the soaked beans.
• Place the beans in a 2-litre pan, cover with fresh water, and bring to a boil.
• Reduce heat and simmer for approximately 1 hour, or until the beans are nearly tender.

Add Potatoes:

• Peel and dice 250g of middle-sized potatoes into bite-sized pieces.
• Add the diced potatoes to the pan with the beans.
• Continue to simmer for 15 minutes.

Incorporate Carrots and Onion:

• Peel and chop 150g of organic carrots into small pieces.
• Peel and finely dice 100g of medium onion.
• Add the chopped carrots and diced onion to the pan.
• Let the mixture cook for an additional 5 minutes.

Prepare and Add Beetroot:

• Peel and grate 5 small beetroots.
• Add the grated beetroot to the pan.
• Simmer the mixture for another 15 minutes.

Prepare the Tomato Sauce:

• In a blender, combine 200g of fresh tomatoes, 3-4 pieces of sun-dried tomatoes, 1 tablespoon of tomato concentrate, and chili if desired for spiciness.
• Blend until smooth.
• Pour the tomato sauce into the pan.
• Bring the mixture to a gentle boil and cook for 5 minutes.

Add Cabbage:

• Shred half a cabbage (either white or red).
• Add the shredded cabbage to the pan.
• Boil for an additional 5-7 minutes.
• Season with salt and pepper to taste.

Final Steps:

• Turn off the heat and allow the borscht to cool slightly before serving.

Serving Suggestions:

Enhance your borscht experience with these delightful sauces:

• Cashew Sauce (See sauce section for recipe)
• Green Garlic Sauce (See sauce section for recipe)

Pro tip:

The flavour becomes richer the next day 🤤