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

  1. Cook the beetroots whole, after topping and tailing them, then skin
  2. Peel and finely chop the onion
  3. Peel and coarsely grate the carrot and parsnip
  4. Shred the cabbage finely
  5. Bring the stock to the boil and add the vegetables. Cook for about 30 mins until tender
  6. Bring back to the boil, if the colour is not brilliant grate some extra beetroot into the soup.
  7. Season to taste and serve with soured cream

Tips

  1. To make the soup into a more substantial meal some chopped, cooked pork may be added at the final boiling stage
  2. Cutting beetroot stains the hands either use lemon juice to help remove the redness or avoid by wearing rubber gloves!

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