Borscht

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Borscht

Thickly textured and satisfying, this classic Russian soup can be enjoyed at any time of year and on any occasion.

Good with grated carrot piled on top and chunks of dark rye bread.

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Instructions

  1. 1

    Roughly grate the beetroot, onion, carrot, and celery stick.


  2. 2

    Melt the butter in a large saucepan over a medium heat. Add the vegetables and cook, stirring, for 5 minutes, or until just softened.


  3. 3

    Add the tomatoes and crushed garlic, if using, and cook for 2–3 minutes, stirring frequently, then stir in the stock.


  4. 4

    Tie the bay leaves and cloves in a small piece of muslin and add to the pan. Bring the soup to the boil, then reduce the heat, cover, and simmer for 1 hour 20 minutes.


  5. 5

    Discard the muslin bag. Stir in the lemon juice and season to taste with salt and pepper.


  6. 6

    Ladle the soup into warm bowls and add a swirl of soured cream to each.


Ingredients

  • 2 beetroot, large
  • 1 onion
  • 1 carrot
  • 1 celery stick
  • 45g butter ,
  • 400g chopped tomatoes ,
  • 1 garlic clove, crushed (optional)
  • 1.7 litres vegetable stock ,
  • 2 bay leaves
  • 4 cloves
  • 2 tbsp lemon, juice
  • 1 pinch salt
  • 1 pinch black pepper , freshly ground
  • 200ml soured cream ,

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
 

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £18.00  

The Cooking Book

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