BORSCHT

BORSCHT
In Russian cuisine, soup is regarded as the first course, eaten after the appetizers, as it similarly stimulates the appetite. Soup is commonly thought of as a peasants meal but this meal was not only for the poor, for whom there was little choice, for even royalty, Borscht and other soups were held in high esteem.
Here is a simple and the most well-known Russian soup recipe ..."the Borscht". Lovellyy!!

serve 4 people

Ingredients

500 g red beetroot
2 large carrots
1 turnip
350 g white cabbage
1 large white onion
500 g beef
2 tbs butter
1.5 L bouillon/stock (vegetable or beef)
3 tbs red wine vinegar
2 bay leaves
1 teaspoon sugar
1 small bouquet each of parsley and dill
200 ml sour cream
Salt and pepper
 
Method

1. Wash the vegetables and cut them into small pieces.
2. Cut the beef into bite-sized portions.
3. Melt the butter in a large saucepan then add the meat, carrots, turnips and onion.
4. Braise for about 10 minutes, until the meat has browned and the vegetables are soft.
5. Add the red beetroot, stock, vinegar, bay leaves and sugar.
6. Season with salt and pepper.
7. Stir thoroughly, cover and let simmer for 45 minutes.
8. Wash the parsley and dill then tie in a bouquet.
9. Place the white cabbage and bouquet in the saucepan and cook for a further 30 minutes.
10. Remove the bouquet of herbs and bay leaves.
11. Stir well and serve with a dollop of sour cream.

 
Bon Appetit !!
Should be kept in fridge and consumed within 4-5 days.