Lithuanian Borscht

Name: Lithuanian Borscht
Cuisine: Lithuanian
Ingredients: 20 g/¾ oz/1½ tbsp butter; 15 ml/1 tbsp caraway seeds; 800 g/1¾ lb beetroot (beets), grated; 1 small red cabbage, finely shredded; 1 large cooking apple, grated; 30 ml/2 tbsp vinegar (any kind); 2 carrots, grated; 1 bay leaf; 2 garlic cloves; 2 litres/3½ pints/8¾ cups chicken stock; salt and ground black pepper; salt and ground black pepper; 3 hard-boiled eggs, chopped, to garnish; 100 ml/3½ fl oz/scant ½ cup sour cream, to serve

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Food and Cooking of Estonia, Latvia and Lithuania

By Silvena Johan Lauta

Published 2009

About

Most people think that borscht is a Russian dish, but in fact the original borscht comes from Ukraine. Lithuania also has many different types of this soup, both hot and cold. This version, which contains red cabbage, carrot and apple as well as beetroot, is flavoured with caraway seeds - a Lithuanian favourite - and bay.

Ingredients

20 g/¾ oz/1½ tbsp butter
15

Europe
Lithuania
Soup
Gluten-free

Method

Heat the butter in a large, heavy pan over a medium heat. When melted, add the caraway seeds and beetroot, and stir to coat in the butter. Season to taste.
Add the cabbage and apple to the pan, then the vinegar, carrots, bay leaf and garlic,

Per portion Energy 109kcal/456kJ; Protein 5g; Carbohydrate 13.2g, of which sugars 12.4g; Fat 4.4g, of which saturates 2g; Cholesterol 77mg; Calcium 62mg; Fibre 3.8g; Sodium 121mg.