Soup Recipes > Borshch Soup

How to make Borshch soup:
A classic Russian/Ukrainian dish. As with all root vegetables, beetroot makes an excellent soup.



Ingredients

2 large uncooked beetroots (about 1lb)
1 onion
1 leek
1 carrot
1 turnip
1 large potato
1 stick of celery
2 pints strong chicken stock
1 bay leaf
1 tablespoon tomato puree
juice of half a lemon
2 tablespoon finely chopped parsley
1 level teaspoon caster/superfine sugar
seasoning
chives for garnish
1/4 pint sour cream
(see measure conversions for more information)

Method

- Peel and dice the beetroot.
- Prepare all the other vegetables and chop finely.
- Put them all into a large saucepan and cover with the stock.
- Add the bay leaf and parsley and season well.
- Bring to the boil and then cover and simmer for 30 minutes.
- Add the sugar, lemon juice, and tomato puree to the soup and continue to simmer for another 30 minutes or until the vegetables are cooked.
- Allow to cool and blend in blender.
- Re-heat thoroughly and add the sour cream just before serving with a sprinkling of chopped chives.




Subscribe to Newsletter | Archive