Borscht Recipes

Ingredients :

4 cup or 1150 ml beef stock

2 potatoes, peeled and thinly sliced

1 onion, finely chopped

1 cup red cabbage, shredded

1 bay leaf

salt and pepper

2 large beets or beetroot or 3 small ones, peeled and grated

60 ml lemon juice

15 ml sugar, optional

1 bunch chives, snipped - garnished

1. Combine stock, potatoes, onion, cabbage, bay leaf, salt and pepper in a large, deep saucepan.
2. Bring to the boil and then simmer until the potatoes and cabbage are soft, about 20-25 minutes.
3. Add beets or beetroot and cook a further 15-20 minutes or until all the vegetables are very soft.
4. Allow to cool slightly, remove the bay leaf and purée in a food processor or blender until smooth.
5. Add lemon juice to taste and a pinch of sugar if desired.
6. Before serving sprinkle the soup generously with chives.
7. May be accompanied by sour cream.

Serves 4 - 6

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