Ingredients
- 300g beetroot, thoroughly washed and peeled
- 50g butter
- 1 small carrot, 1 small onion, 1 stick celery, 1 small leek, finely chopped
- 5 g all spice
- 2 bay leaf
- 1.5 litres beef stock (homemade has a lovely gelatinous texture and a more rounded flavour)
- 2 medium floury potatoes e.g. Maris
- ½ small cabbage, shredded
- 4 cloves garlic, peeled and crushed
- 1 tsp sugar
- 2 Tbsp cider vinegar
- ½ tsp ground black pepper
- Polish sausage (Optional)
- Sour cream and fresh dill to serve and plenty of crusty bread to mop up your plate.
CLASSIC BORSCHT
Method
- Cut ¾ of the beetroot into small dice and set aside
- Melt the butter in a large pan and soften the onion over a gentle heat for 5 mins
- Add the carrot, leek, diced beetroot, allspice and bay leaf and stir to coat with the butter
- Cook for another 10 minutes, adding a little stock if the vegetables begin to look dry
- Meanwhile grate the remaining beetroot
- Pour in the rest of the stock and the potatoes and simmer for 15 minutes then add the cabbage, garlic and grated beetroot
- Cook until the vegetables are tender, about 10 minutes Add the vinegar, sugar, pepper and a pinch of salt to taste
- Add a little more of these if necessary then serve with a dollop of sour cream, a sprig of dill and a side of crusty sour dough bread
- Note: If you want a vegetarian version, use a good vegetable stock, preferably home made For a meat version, add a good pan-fried Polish style sausage
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