Borsch (beetroot soup)
An average of 5.0 out of 5 stars from 3 ratings
- Prepare
- less than 30 mins
- Cook
- 1 to 2 hours
- Serve
- Serves 4
Ingredients
- beetroot: 1°ì²µ/2¼±ô²ú beetroot
- carrots: 450g/1lb carrots
- shallots: 8 shallots
- garlic: 2 garlic cloves, chopped roughly
- celery: 1 stick of celery, chopped roughly
- bay leaf: 1 bay leaf
- caraway seeds: 2 tbsp caraway seeds
- vegetables: enough stock to cover the vegetables with about half a pint left over
- black pepper: salt and freshly ground black pepper
Method
Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.
Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.
Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve.
Reheat gently, do not allow to boil, serve with the soured cream and Pirags.
