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- Course: Appetizer, Main Course
- Total Time: Under 2 Hours
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 11 Times
Can be made ahead of time.
Cookbook
Hearty and satisfying, this Russian beet and vegetable soup can be enjoyed at any time of year, either hot or chilled.
Yield
: Makes 6 servings
Prep Time
: 15 mins
Cooking Time
: 1½ hrs
Ingredients
- 2 large beets
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 tbsp vegetable oil
- One 14.5oz (110g) can chopped tomatoes
- 1 garlic clove, chopped
- 6 cups vegetable stock
- 2 bay leaves
- 4 whole cloves
- 2 tbsp fresh lemon juice
- Salt and freshly ground black pepper
- Sour cream, for serving
Special Equipment:
- Small piece of cheesecloth
Directions
1. Roughly shred the beets, onion, carrot, and celery.
2. Heat the oil in a large saucepan over medium-low heat. Add the beets, onion, carrot, and celery, and cook, stirring occasionally, for 5 minutes, or until just softened.
3. Stir in the tomatoes with their juices and the garlic. Cook, stirring often, for 2–3 minutes. Stir in the stock and return to a boil.
4. Tie the bay leaves and cloves in a small piece of rinsed cheesecloth. Add to the pot. Reduce the heat to low and cover. Simmer for 1¼ hours.
5. Discard the cheesecloth packet. Stir in the lemon juice and season with salt and pepper.
6. Top each serving with a dollop of sour cream.
Variation
Lite Borscht
For a lighter soup, blend until smooth and add a little more stock. Serve hot or chilled, garnished with a swirl of natural yogurt and a sprinkle of chopped parsley.
© 2008 Dorling Kindersley
