Borsch

By Lee on 13/04/2020 in

Borsch soup has been a staple menu item on the tables of Eastern Europe for centuries and is made using a wide variety of different vegetables. The version made with beetroot, which originated in the Ukraine, is the one with which we are most familiar in Britain.

Ingredients

1kg beetroot
450g carrots
8 shallots
2cloves garlicroughly chopped
1stick celeryroughly chopped
1 bay leaf
2tbsp caraway seeds
stockenough to cover the vegetables with about 275ml over
salt & freshly ground black pepper
soured creamto serve

Instructions

Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.
Cover with the stock. Bring to a rapid boil. Cover the pan, reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.
Remove the bay leaf and liquidise the soup until smooth. Adjust the seasoning. Pass the soup through a medium sieve.
Reheat gently - do not allow the soup to boil. Serve with a swirl of soured cream on top.

Recipe Notes

Borsch can also be served chilled!

INFORMATION

CourseLunch, Main Dish

Servings
Units
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