Borscht
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4-6
From The Hairy Bikers' Northern Exposure
Borscht is a wonderfully vibrant beetroot soup, try the Hairy Bikers' simple version inspired by their travels around the Baltic sea.
Method
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Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined.
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Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes.
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Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes.
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Serve the soup with dollops of sour cream and a sprinkling of dill.
Ingredients
- 1 tbsp vegetable oil
- 15g/½oz butter
- 1 large carrot, diced
- 1 celery stick, diced
- 1 onion, finely chopped
- 3 medium sized beetroots (around 450g/1lb unpeeled weight), peeled and diced
- 1 large waxy potato, diced
- 2 garlic cloves, finely chopped
- 1½ litres/2½ pints good quality beef stock
- ½ purple cabbage, finely shredded
- 2 tomatoes, skinned, cored and chopped
- salt and freshly ground black pepper
To serve
- sour cream
- 1 tbsp finely chopped dill
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