Beetroot and Cabbage Borscht recipe
information
The perhaps unlikely combination of beetroot and red cabbage makes a deliciously rich and hearty soup. The addition of the sausages makes it into more of a meal. Although the sour cream is not cooked with the soup, it is an essential part of it.
ingredients
butter or margarine
2 rashers bacon, chopped
450 g (1 lb) cooked beetroot, peeled and diced
30 g (2 tbsp) flour
30 ml (2 tbsp) vinegar
675 g (1 1/2 lb) red cabbage, finely shredded
bay leaf
1 clove garlic, crushed
1 tbsp sugar
2 litre (3 1/2 pt) beef stock
salt and pepper
450 g (1 lb) spicy sausages, chopped (optional)
150 ml (1/4 pt) sour cream
2 rashers bacon, chopped
450 g (1 lb) cooked beetroot, peeled and diced
30 g (2 tbsp) flour
30 ml (2 tbsp) vinegar
675 g (1 1/2 lb) red cabbage, finely shredded
bay leaf
1 clove garlic, crushed
1 tbsp sugar
2 litre (3 1/2 pt) beef stock
salt and pepper
450 g (1 lb) spicy sausages, chopped (optional)
150 ml (1/4 pt) sour cream
method
1. Heat the butter and fry the bacon.
2. Add the beetroot and toss it for 1 minute.
3. Add the flour and stir well off the heat.
4. Return to the heat and add the vinegar, mixing it in well.
5. Add the cabbage, bay leaf, garlic, sugar, stock, salt and pepper.
6. Bring to the boil and then simmer, covered, for 1 hour, adding a little more stock if necessary.
7. If you are using the sausages, add them 5 minutes before serving.
8. Serve hot with a generous spoonful of sour cream in each bowl
2. Add the beetroot and toss it for 1 minute.
3. Add the flour and stir well off the heat.
4. Return to the heat and add the vinegar, mixing it in well.
5. Add the cabbage, bay leaf, garlic, sugar, stock, salt and pepper.
6. Bring to the boil and then simmer, covered, for 1 hour, adding a little more stock if necessary.
7. If you are using the sausages, add them 5 minutes before serving.
8. Serve hot with a generous spoonful of sour cream in each bowl
serving amount
serves 6 - 8
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