Borscht-Style Stew with Soured Cream

Preparation info

  • Serves

    2

    • Difficulty

      Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

  • About

Variations of borscht are found all over Eastern Europe and down through Turkey to Israel and Syria. It’s most commonly a beetroot and potato soup, with cabbage or other greens, made with a meat stock. Some are served hot, some cold. This vegetarian version uses similar flavours. It’s good with rye bread or on rice or quinoa to mop up any sauce.