Borscht Beetroot Soup Recipe
Ingredients
| Beetroot | 1 Pound | |
| Onion | 1 | |
| Carrot | 1 | |
| Tomatoes | 3 | |
| Celery stick | 2 | |
| Vegetable stock | 2 Pint | |
| Garlic | 1 Clove (5gm) | |
| Sea salt and freshly ground black pepper | ||
| Soft brown sugar | 1 Teaspoon | |
| Wine vinegar | 3 Teaspoon | |
| Cream | 1/4 Pint, soured | |
| Chives | 1 Tablespoon, chopped | |
Directions
1. Peel the raw beetroot and grate into a pan.
2. Grate the onion and carrot and chop the tomatoes and celery and add to the pan. Add the stock, pulped garlic and seasoning and simmer for 1 hour. Alternatively, if using pre-cooked beetroot, grate and proceed as before, omitting 1/4 of the stock and cook for only 30 minutes.
3. Add the sugar and then the wine vinegar and seasoning to taste. Serve with a dollop of soured cream and a few chopped parsley for each portion.
2. Grate the onion and carrot and chop the tomatoes and celery and add to the pan. Add the stock, pulped garlic and seasoning and simmer for 1 hour. Alternatively, if using pre-cooked beetroot, grate and proceed as before, omitting 1/4 of the stock and cook for only 30 minutes.
3. Add the sugar and then the wine vinegar and seasoning to taste. Serve with a dollop of soured cream and a few chopped parsley for each portion.
Chef
