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Borscht
4-6
servings- Difficulty
Easy
Published 2014
Borscht is to Russia what Scotch Broth is to Scotland. It is a cheering soup to look at, ruby red, and the beetroot and soured cream give it an interesting acidulated sweetness. If you have any pickled beetroot, 1 tablespoon of the juice can be added to the Borscht. The soup can be made equally successfully with vegetable stock.
Ingredients
1 litre 2 pints 450 g 1
Method
Put the stock in a large saucepan, add the vegetables and bring to the boil, then reduce the heat, cover and simmer for 1-2 hours or until the beetroot is very pale and the soup very red. Add salt and pepper.
The Russian way would be to strain off the vegetables, but if you prefer a thicker soup you could sieve them and return them to the pan. A spoonful of soured cream is added to each