Borsch
This is a country soup from Russia. Like the French "Pot au Feu" it is a substantial knife and fork soup which can be varied at will although it is based on beetroot
Serves: 4
Ingredients
- 575g Beetroots, young
- 1 Onion
- 1 Carrot
- 1/2 Parsnip
- 225g Cabbage
- 1 Litre White Stock
Seasoning
- 150ml Soured Cream
Method
- Cook the beetroots whole, after topping and tailing them, then skin
- Peel and finely chop the onion
- Peel and coarsely grate the carrot and parsnip
- Shred the cabbage finely
- Bring the stock to the boil and add the vegetables. Cook for about 30 mins until tender
- Bring back to the boil, if the colour is not brilliant grate some extra beetroot into the soup.
- Season to taste and serve with soured cream
Tips
- To make the soup into a more substantial meal some chopped, cooked pork may be added at the final boiling stage
- Cutting beetroot stains the hands either use lemon juice to help remove the redness or avoid by wearing rubber gloves!