Borscht

Name: Borscht
Prep time: 30 min
Cook time: 1 min
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; sour cream; 1 tbsp finely chopped dill

3.8

(6)

www.bbc.co.uk

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Prep Time: 30 minutes

Cook Time: 1 hours

Servings: 5

Author : The Hairy Bikers

perfect polish hanukkah vegetable soup

Instructions

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Step 1

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.

Step 2

Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes.

Step 3

Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes.

Step 4

Serve the soup with dollops of sour cream and a sprinkling of dill.

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