Name: Borscht
Prep time: 35 min
Cook time: 35 min
Total time: 1 h 10 min
Yield: Serves 8–10
Cuisine: Ukrainian
Ingredients: snipped fresh chives; 1 kg (2 lb) raw beetroot, peeled and grated; 250 g (8 oz) tomatoes, skinned, de-seeded and chopped; salt; 1 large carrot, cubed; 2 litres (3½ pints) rich chicken stock; 2 potatoes, peeled and cubed; 4 tablespoons red-wine vinegar; 1 teaspoon sugar; juice of ½ a lemon; salt, pepper and sugar; 1 kg (2 lb) white cabbage, cored and shredded; 1 large cooked beetroot; 142 ml (5 fl oz) carton of soured cream; 3 garlic cloves, crushed with 1 teaspoon; 1 large onion, chopped; 50 g (2 oz) butter

Preparation info

Serves
8–10

Difficulty
Easy
Ready in
1 hr 10

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

Borscht, the famous beetroot soup from the Ukraine, is ideal for a party, hence the large quantity given in this recipe. Ids easy to make half the quantity if you prefer. It can be served hot or cold, but always with a dollop of soured cream and a sprinkling of chives. Traditionally it’s served with buttered black bread or little pasties called piroshkis, which are filled with scraps of meat or minced mushrooms bound in a cream sauce.