|Serving suggestion - with sour cream or natural yoghurt|
The key to a tasty Borscht, as Babushka suggested, is ALL in the stock. There are lots of simple stock recipes out there, but basically you can boil some chicken wings or osso buco (any meat with bone) until the meat it tender (making sure you skim as you go). However, if you just don't have time to make stock, then I would suggest buying some pre-made.
This recipe is based on approximately 5 Litres of stock (a big pot!)
To start with, drop a few bay leaves in the stock, Leave to simmer on a low heat while you prepare the rest of the ingredients. Season with salt and pepper
|The stock with bay leaves|
- 1/4 Cabbage
- 3 potatoes (any)
- 1 brown onion
- 1 red pepper
- 1 carrot
- 2 small beetroot
- 2 small parsnip
- 2 cans diced tomatoes
- garlic (to taste)
- Parsley and spring onion to garnish
- 1/2 red chili (for spice)
- salt and pepper
|Add the potatoes|
|Dice the cabbage|
|grate the root vegetables|
|all ingredients in a mixing bowl ready to add to stock|
6. While the soup is simmering on a low heat, chop the parsley and the spring onion. This is the last ingredient (more a garnish), to add to the Borsht.
7. Turn off the heat, cover and let sit for a while. As a rule of thumb, it always tastes better the next day.
And that is it! Very simple!
For a touch of spice, add the red chili, and a squeeze of lemon.