Ingredients
- 2 large or 3 medium beetroot, thoroughly washed
- 2 large or 3 medium potatoes, sliced into bite-sized pieces
- 4 Tbsp of cooking oil
- 1 medium onion, finely chopped
- 2 carrots, grated
- 1/2 head of cabbage, thinly sliced
- 1 can kidney beans with their juice
- 2 bay leaves
- 10 cups water for cooking beetroot
- 6 cups chicken or vegetable stock
- 5 Tbsp tomato sauce/ketchup
- 4 Tbsp lemon juice
- 1/4 tsp freshly ground pepper
- 1 Tbsp chopped dill
- 2-3 thinly cut chorizo slices, fried till crisp (omit if making a vegetarian version)
Borscht with horopito chorizo
Method
- Method Fill a large soup pot with 10 cups of water
- Add 2 – 3 beetroot, thoroughly washed
- Cover and boil for about 1 hour (some take longer, some take less time
- It depends on how old the beets are)
- Once you can smoothly pierce the beetroot with a butter knife, remove from the water and set aside to cool
- Keep the water
- Slice potatoes into bite-sized pieces and cook in the beetroot water for 10 – 15 min
- Add the cabbage to the pot when potatoes are half way done
- Grate both carrots and dice one onion, and sauté in the oil (in a separate pan) until soft
- Stir in ketchup when they are nearly done cooking
- Peel and slice the beetroot into match sticks and add them back to the pot
- Add 6 cups of chicken or vegetable stock, lemon juice, pepper, bay leaves and can of kidney beans (with their juice) to the pot
- Add the carrots and onion to the pot along with chopped dill
- Cook another 5-10 minutes
- Serve with a dollop of sour cream or real mayo topped with the crispy chorizo slices and a few extra dill fronds
Comments
Thanks to Brydone Growers for providing the beetrootand the cabbage,and to Wild Smokehouse for the horopito biersticks used in the demonstration at the market
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