Borsch recipe
information
A real hearty Russian classic, traditionally served with dumplings.
ingredients
1 lb (450 g) fresh, uncooked beetroot, peeled
1/2 celeriac, peeled
1 oz (25 g) butter
1 onion, roughly chopped
1 clove garlic, peeled and crushed
1/2 tsp sugar
4 tablespoons (60 ml) red wine vinegar
3 pints (1.75 litres) ham stock
3 oz (75 g) white cabbage
3 oz (75 g) cooked ham
5 oz (150 g) thick yogurt
1/2 celeriac, peeled
1 oz (25 g) butter
1 onion, roughly chopped
1 clove garlic, peeled and crushed
1/2 tsp sugar
4 tablespoons (60 ml) red wine vinegar
3 pints (1.75 litres) ham stock
3 oz (75 g) white cabbage
3 oz (75 g) cooked ham
5 oz (150 g) thick yogurt
method
1. Cut beetroot and celeriac into matchsticks. Melt butter in a large heavy saucepan and fry onion until just softened. Add beetroot, celeriac and garlic and cook gently for 2 - 3 minutes.
2. Sprinkle with sugar and add vinegar. Boil for 1 minute then stir in stock and seasoning. Boil, cover and simmer for 40 minutes until vegetables are tender.
3. Meanwhile, finely shred cabbage and roughly chop ham. Add to soup and cook for a further 10 minutes. Adjust seasoning.
4. Pour into heated tureen. Garnish with yogurt.
2. Sprinkle with sugar and add vinegar. Boil for 1 minute then stir in stock and seasoning. Boil, cover and simmer for 40 minutes until vegetables are tender.
3. Meanwhile, finely shred cabbage and roughly chop ham. Add to soup and cook for a further 10 minutes. Adjust seasoning.
4. Pour into heated tureen. Garnish with yogurt.
serving amount
serves 6 - 8
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