Borscht

Name: Borscht
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Yield: Serves 4–6
Cuisine: Russia
Ingredients: 1 kg (2 lb 4 oz) beetroot (beets), peeled and cut into 3 cm (1¼ inch) pieces; 3 tablespoons finely chopped dill stems; sea salt; 400 g (14 oz) potatoes, peeled and coarsely chopped; 6 slices rye bread; dill sprigs and sour cream or crème fraîche, to serve; 1 fresh or dried bay leaf; 1 brown onion, finely chopped; 2 tablespoons olive oil; 1.5 litres (52 fl oz/6 cups) good-quality vegetable stock

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
8 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

A strikingly coloured, velvety soup that tastes every bit as good as it looks. Serve this the Russian way with rye croutons, sour cream and dill.

Ingredients

1 kg (2 lb 4 oz) beetroot (beets), peeled and cut into 3 cm (1¼ inch) pieces

Europe
Russia
Soup
Vegetarian
Eastern Europe

Method

Put the beetroot, onion, stock, potatoes, dill stems and bay leaf into the slow cooker. Season with sea salt and freshly ground black pepper, then cook on high for 7 hours, or until the beetroot is tender.

When the soup has about 30 minutes to go, make the rye croutons. Heat the oven to 190°C (375°F)</