Name: Borscht with Potatoes
Ingredients: 8 oz (225 g) uncooked beetroot; 6 oz (175 g) carrots; 6 oz (175 g) shredded cabbage; Sea salt and freshly ground black pepper; 1 tablespoon lemon juice; 8 oz (225 g) potatoes, cleaned; 2 x 14 oz (400 g) tins tomato juice; 1½ pints (just under a litre) vegetable stock; 1 onion

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

Fidel Castro, speaking of the economic situation on May Day 1992, talked about ‘The Battle of the Potato’. Potatoes have sustained hungry people for generations. Serve this Russian soup with a spoonful of sour cream dusted with a little paprika.

Ingredients

8 oz (225 g) potatoes, cleaned
1½ pints (just under a litre) vegetable stock

Method

Bring the stock and the tomato juice to the boil and add the vegetables shredded into julienne strips, together with the seasoning. Cook for about 20 minutes or until the vegetables are tender.

Add the lemon juice just before you serve.