Borscht #2 recipe
information
Calories 60 per portion,
Preparation time 10 minutes,
Cooking time 1 hour.
Traditional borscht contains shredded cabbage and cubes of beef. Dice braising steak and add to the soup with the beetroot. Add the cabbage for the last 15 minutes cooking time.
ingredients
450 g (1 lb) raw beetroot
2 carrots
1 onion
bay leaf
1.15 litres (2 pints) beef stock
salt and pepper
150 ml (1/4 pint) natural yogurt to garnish
2 carrots
1 onion
bay leaf
1.15 litres (2 pints) beef stock
salt and pepper
150 ml (1/4 pint) natural yogurt to garnish
method
1. Grate or finely chop the beetroot. Finely chop one carrot and the onion. Grate the second carrot. Put the vegetables, bay leaf, stock and seasoning into a saucepan.
2. Bring to the boil, reduce the heat and simmer for 1 hour. Taste the soup and adjust the seasoning.
3. Pour the borscht into individual soup bowls and top each serving with a spoonful of natural yogurt.
2. Bring to the boil, reduce the heat and simmer for 1 hour. Taste the soup and adjust the seasoning.
3. Pour the borscht into individual soup bowls and top each serving with a spoonful of natural yogurt.
serving amount
serves 6
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more information
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