Borscht

  • 4 (about 500g) beetroot, peeled, quartered
  • 1 carrot, peeled, chopped
  • 1 parsnip, peeled, cut into chunks
  • 1 leek, white part only, sliced
  • 1 onion, peeled, chopped
  • 1/3 cup (80ml) lemon juice
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 3 bay leaves
  • 6 cups (1.5L) beef or vegetable stock
  • 1 cup (250ml) sour cream
  • 4 tbs chopped dill
  • Rye bread

Place the beetroot, carrot, parsnip, leek, onion, lemon juice, spices and bay leaves in a large saucepan with the stock. Bring to the boil, then reduce the heat to low and simmer, partially covered, for 2 hours. Cool slightly, then blend in batches and season well with salt and pepper. Return to saucepan and gently heat through. Place in bowls and garnish with sour cream and dill. Serve with rye bread.

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 14 other followers

%d bloggers like this: