Info
- Course: Appetizer, Main Course
- Total Time: Under 2 Hours
- Skill Level: Easy
- Cost: Inexpensive
Can be made ahead of time.
Borscht
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
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.
Notes
Special Equipment: small piece of cheesecloth
© 2008 Dorling Kindersley