Food & Wine
Classic borscht
This hearty Ukrainian/Russian classic beet soup has it all: iron, vitamins and fibre, and with its ruby red shade, it’ll add colour to any meal.
Ingredients:
- 1 medium onion
- ½ of a small head of cabbage
- 1kg of fresh beets (about 7)
- 3 carrots
- 1 small celeriac bulb or 4 celery stalks
- 1 tablespoon of butter
- 4 crushed garlic cloves
- 1350g of can vegetable cocktail juice
- 4 cups of water
- ¼ cup of red wine vinegar
- 3 tablespoons of granulated sugar
- ½ teaspoon of crushed hot chilli pepper
- 1 teaspoon of salt and pepper
- 2 bay leaves
- 1 cup of chopped fresh dill
Method:
1. Prepare vegetables: slice onion and cabbage, peel/grate beets, grate carrots and celeriac.
2. In a large pot, melt butter and stir in garlic and onion. Sauté over medium heat until onion has softened.
3. Pour in vegetable juice and stir in remaining ingredients and vegetables.
4. Cover and bring to a boil. Reduce heat to low and let simmer until vegetables are cooked through, (45 minutes to one hour) stirring occasionally.
5. Serve hot with a dollop of sour cream and fresh dill.
Related links: