Borscht with Blue Cheese Croutons — Credit: Flavur / OpenAI

Ingredients

Preparation

1. In a saucepan, heat the oil. Add the onion and cook for 2 minutes. Add the celery, beetroot, and potatoes; cook for 4 minutes. Add the vegetable broth. Season with salt and pepper. Cover and simmer for 20 minutes.

2. Blend the soup with an immersion blender to get a smooth texture.

3. Toast the spice bread slices. Spread with Roquefort.
4. Serve two slices of blue cheese spice bread with each bowl of borscht.

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Entry Soups, broths

Borscht with Blue Cheese Croutons

Name: Borscht with Blue Cheese Croutons
Prep time: 10 min
Cook time: 26 min
Total time: 36 min
Yield: 4 servings
Ingredients: 400g beetroot pieces; 2 stalks of celery in pieces; 100g potatoes; 1 chopped onion; 1 tbsp oil; 1.5 liters vegetable broth; 8 slices of spice bread; 250g Roquefort

Preparation: 10 min

Cooking: 26 min

Servings: 4

Borscht, a traditional Eastern European soup, pairs perfectly with blue cheese spice bread croutons. This savory and comforting recipe combines beetroot, celery, potatoes, and vegetable broth, all mixed together for a creamy texture. Served with toasted spice bread slices spread with Roquefort, this dish is ideal for winter evenings.