Borscht

Name: Borscht
Prep time: 10 min
Total time: 10 min
Ingredients: sour cream or yoghurt for garnish; sour cream or yoghurt for garnish; 2 large carrots, sliced; 2 bay leaves; 2 tablespoons olive oil; 25 g/1 oz/2 tablespoons butter; 1.5 litres/2½ pints/6 cups boiling water; juice of 1 lemon seasoning to taste; 1 raw beetroot/beet, grated; 1 raw beetroot/beet, grated; 450 g/1 lb raw beetroots/beets; 450 g/1 lb raw beetroots/beets; 2 large onions, sliced

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

The beautiful colour of this soup is much enhanced by suspending some raw grated beet in it after cooking. It is a classic cold soup, but in some countries it is served hot to departing guests to keep out the cold. Eat it with wholewheat sour dough.

Ingredients

450 g/1 lb raw beetroots/beets
2 large onions, sliced

Soup
Gluten-free
Vegetarian

Method

Peel the beetroots/beets and cut into small dice. Place them with the other sliced vegetables in a large saucepan with the bay leaves, olive oil and butter. Add a pinch of salt and sauté them over a low heat for 10 minutes. Add the boiling water then cover and simmer for about 2 hours, or until all the vegetables are tender. Add the lemon juice and a little black pepper; leave to cool. Remove t