Borscht

Recipe from: 09 September 2014
recipes, soup, beetroot

Ingredients 13
Servings
Time 00:10
  • 15
    ml
    oil
  • 1
    small onion, finely chopped
  • 1
    clove garlic, crushed
  • 2
    sticks celery, sliced
  • 800
    g
    uncooked beetroot
  • 200
    g
    carrots
  • 2
    Litres
    chicken stock
  • 1
    lemon (juice and grated rind)
  • salt
  • pepper
  • Worcestershire sauce
  • Tabasco sauce
  • 250
    ml
    sour cream
 

Method

00:20
 
Heat the oil in a fairly large saucepan and sauté the onion, garlic and celery until soft.
Peel and grate the beetroot and carrots. Add to the sautéed vegetables with the chicken stock and cook until the vegetables are soft.
Season to taste with grated lemon rind and lemon juice, salt, pepper, Worcestershire and Tabasco sauce.
Process in a food processor and add the sour cream just before serving.
Serve cold. Makes about 1 litre.

Recipe reprinted with permission of You.
 

Read more on: beetroot  |  soup  |  recipes
 

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