Sour and earthy, Borscht is a staple of eastern European cuisine.
|1.7 litres||vegetable stock|
|400g||beetroot, peeled, half grated and half chopped|
|1||carrot, peeled and diced|
|1||brown onion, sliced|
|1||celery stick, diced|
|4||garlic cloves, crushed|
|2||medium potatoes, peeled|
|1 tbsp||olive oil|
|4 tsps||smoked paprika|
|5 tsps||all spice|
|2 tbsps||white wine vinegar|
|Handful||fresh dill, finely chopped|
|Handful||fresh parsley, finely chopped|
|greek yogurt, to serve|
|salt and pepper, to taste|
1. Add the olive oil to a large pan over a medium heat. Once hot, begin to cook the onions, celery and carrot for 10 minutes or until the onions are soft.
2. Add the garlic and cook for a further 2 minutes.
3. Reduce to a low heat then add the smoked paprika and allspice. Combine and cook for 5 minutes, stirring constantly to ensure the spices don’t burn. Loosen with a dash of water if required.
4. Add the grated and chopped beetroot together with the potatoes then cook for 2 minutes before gradually adding the vegetable stock.
5. Now add the cabbage and white wine vinegar. Mix through and leave to simmer for 20 minutes or until both the potatoes and beetroot have cooked through.
6. Portion the borscht into bowls then top with yoghurt, parsley and dill.
Strained yoghurt found in middle eastern food shops adds a great texture to the soup, however normal Greek yoghurt also works well.