Borsch (beetroot soup) Ingredients 1kg/2¼lb beetroot 450g/1lb carrots 8 shallots 2 garlic cloves, chopped roughly 1 stick of celery, chopped roughly 1 bay leaf 2 tbsp caraway seeds enough stock to cover the vegetables with about half a pint left over salt and freshly ground black pepper Preparation 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.
Posted on: Thu, 27 Mar 2014 22:37:36 +0000
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