Name: Borscht
Yield: Serves Four to Six
Cuisine: Polish
Ingredients: vinegar and sugar to taste, for sweet–sour effect; 2 onions, sliced; salt and ground black pepper; 40 g/1½ oz/3 tbsp butter; 2 garlic cloves, crushed; sour cream, garnished with chopped fresh chives or sprigs of dill, to serve; 4 whole peppercorns; 2 carrots, peeled; 900 g/2 lb uncooked beetroot, peeled; 1.2 litres/2 pints/5 cups vegetable stock; 150 ml/¼ pint/⅔ cup beetroot kvas (see Cook’s Tip) or the liquid from pickled beetroot; 1 large parsley sprig; 2 celery sticks; 4 tomatoes, peeled, seeded and chopped; 1 bay leaf

Preparation info

Serves
Four to Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Beetroot is the main ingredient of borscht. Its flavour and colour dominate this well-known soup, a classic of both Russia and Poland. A traditional Jewish accompaniment is cold boiled potatoes, which are added at the table, as desired.

Ingredients

900 g/2 lb uncooked beetroot, peeled
2 carrots, peeled

Method

Cut the beetroot, carrots and celery into fairly thick strips. Melt the butter in a large pan and cook the onions over a low heat for 5 minutes, stirring occasionally.
Add the beetroot, carrots and celery and cook for a further 5 minutes, stirring occasionally.

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Ingredients

Method

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