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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

  1. 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.
  2. Add the beetroot, carrots and celery and cook for a further 5 minutes, stirring occasionally.