Ingredients for Bortsch (Beetroot Soup):
- 1 large onion
- 1 lb beetroot
- 1 lb potatoes
- 2 garlic cloves
- 2 tbsp oil
- 2 pints vegetable stock or beetroot cooking liquid
- Salt and pepper
- 2 tbsp lemon juice
- Pinch of chopped chives
- 6 fl oz thick plain yoghurt or soured cream
Method for Bortsch (Beetroot Soup):
- Cook the beetroot in a saucepan of salted water, bring to the boil and then simmer until tender. Allow to cool, peel and chop.
- Peel and chop the onion and potatoes and sauté in the oil, stirring frequently, for about 10 minutes.
- Crush the garlic cloves and add to the sautéed onions and potatoes and continue cooking for 5 minutes.
- Add the vegetable stock, chopped beetroot, lemon juice and salt and pepper, bring back to the boil and simmer for 20 minutes.
- Allow to cool slightly and then put through a liquidiser until smooth.
- Reheat before serving, pour into bowls and garnish with a swirl of the yoghurt or sour cream and the chopped chives.
Makes approximately 6 servings.
Might be worth adding a recipe to use beetroot leaves? I made this recipe up to use beetroot leaves from thinning the plants.
I dont have the quantities as I taste and add as I go long, however if you try it out, you may be able to suggest the correct measurements for others to follow?
Pack pancetta
2 large onions, chopped
clove garlic, crushed
v large bunch beet leaves, chopped
chicken stock (I use the brown glass bottles of Knorr chicken bouillon)
hint of chilli powder
fry pancetta to release fat, add onion and garlic, fry till soft.
add chopped beet leaves, add chicken stock, season.
when cooked add touch of chilli powder to taste
liquidise if preferred.
thats it!
Val Bowman
I MADE THIS RECIPE RECENTLY (BORSCH) AND ABSOLUTELY LOVELY, MY FRENCH NEIGHBOUR AND HER FRIENDS HAVE ALL REQUESTED THE RECIPE!! TRES BON !
Trying this recipe for the first time. My bf has never tried borsch before. I will report his opinion after dinner tonight! Wait for it.