Originating in Eastern Europe, Borscht will delight the eye and soothe the soul. With it’s distinctive, rich beetroot colour and nutrient rich ingredients, it is the perfect warming winter soup.
- 300g beetroot, peeled
- 50g butter
- 1 small onion, 1 small carrot, 1 stick of celery peeled where necessary and cut into small dice
- ½ tsp allspice
- 1 bay leaf
- 1.5l gelatinous beef stock (or vegetable stock if you prefer)
- 2 medium floury potatoes peeled and cut into small dice
- ½ small cabbage, shredded
- 2 cloves garlic, peeled and crushed
- 2 tbsp cider vinegar
- 1 tsp sugar
- ½ tsp ground black pepper
- ½ tsp sea salt
- Sour cream or kefir and fresh dill, to serve
1. Cut the peeled beetroot into small dice. Melt the butter in a large pan and then soften the onion over a gentle heat for 3 minutes. Add the garlic and cook for 2 minutes.
2. Add the carrot, leek, celery, diced beetroot, allspice and stir well to coat with butter. Cook for 5 minutes.
3. Pour in the stock, the potatoes and the bay leaf. Bring to the boil and allow to simmer for 20 minutes. Add the cabbage and cook for a further 10 minutes until all the vegetables are tender.
4. Add the vinegar, sugar, pepper and salt. Cook for a further 5 minutes.
5. Remove the bay leaf. Blend to a smooth consistency. You can also leave it unblended if you prefer a chunkier soup.
6. Serve with some sour cream or kefir.
Borscht can also be served cold in summertime and makes a great lunch served with hard boiled eggs and potato salad.