BORSCHT
Ingredients
50 g butter
500g beetroot, peeled and roughly chopped
1 onion, chopped
1 carrot, chopped
3 garlic cloves, chopped
1 Tbsp sugar
1 ½ litres beef stock or vegetable if desired
Salt and pepper
Juice of 1 lemon or red wine vinegar
Soured cream to serve
A handful of chopped chives to garnish or dill
500g beetroot, peeled and roughly chopped
1 onion, chopped
1 carrot, chopped
3 garlic cloves, chopped
1 Tbsp sugar
1 ½ litres beef stock or vegetable if desired
Salt and pepper
Juice of 1 lemon or red wine vinegar
Soured cream to serve
A handful of chopped chives to garnish or dill
Method
Melt the butter in large pan over a gentle heat and slowly sweat the beetroot, onion, carrot and garlic, turning the vegetables (which will become a lurid pink) over the butter.
Add the sugar and stock to the pan, season with a few grinds of pepper and bring the soup to a simmer. Cook for about 40 minutes until the vegetables are tender.
Using a blender or food processor (covered with a tea towel just encase it splutters out the top) whizz the soup until it is entirely smooth. Add the lemon juice or vinegar and salt to taste.
Serve with a swirl of sour cream and a scattering of herbs.
Add the sugar and stock to the pan, season with a few grinds of pepper and bring the soup to a simmer. Cook for about 40 minutes until the vegetables are tender.
Using a blender or food processor (covered with a tea towel just encase it splutters out the top) whizz the soup until it is entirely smooth. Add the lemon juice or vinegar and salt to taste.
Serve with a swirl of sour cream and a scattering of herbs.
Comments
One of Russia’s better known dishes. Simple to prepare, inexpensive and highly nutritious. It is wonderful served hot in winter and equally as good in summer chilled.