Beetroot borscht
Serving size: Serves 4
Cuisine type: RussianCooking time: More than 1 hour
Special options: VegetarianCourse: Soup
INGREDIENTS
6 beetroot
2 carrots
2 potatoes
1 bay leaf
few sprigs fresh thyme
2 cups vegetable stock
2 tomatoes
1 teaspoon plain white vinegar
fresh chives
sour cream
METHOD
Wipe the beetroots clean and cook in simmering salted water until tender. (approximately 1 hour)
Once tender, remove the beetroot and take off the skin. Cut the beetroot into cubes and reserve.
Strain the beetroot stock through a fine sieve and reserve.
Peel the potatoes and carrots and cut into cubes the same size as the beetroot.
Cook potatoes, carrots, thyme and bay leaves in vegetable stock at a gentle simmer for 10 - 15 minutes until tender.
Add cubed beetroot and enough beetroot stock to make up desired quantity (eg. 500 ml), and heat through.
Peel and seed the tomatoes, cut into dice and heat through.
Add vinegar and serve.
Sprinkle with fresh chives and serve with a dollop of sour cream.
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