Borsh is a soup that is generally made from beetroot. It
is believed to have been invented in Ukraine but it is part of the local cuisine
in many Eastern and Central European nations. Hot and cold versions of the soup
are made but I prefer the hot one. It is a delicious and satisfying meal especially
during cold winter months.
Prep time 20 mins
Cooking time 1 hour
Ingredients
1 white onion
2 cloves of garlic
1 leek
2 carrots
2 tablespoon olive oil
3 large beetroots
1 litre of homemade vegetable stock or a stock cube
Method
1. First finely dice the white onion and mince the garlic.
2. Chop the leek into thin slices. Remember to wash the leek thoroughly to ensure
no grit or dirt remains.
3. Grate 2 carrots and set to one side.
4. Heat a large saucepan and then add the oil.
5. Sweat off the onions and garlic and then add the leeks and the carrots.
6. While the vegetables cook gently prepare the beetroot. If you can get organic
beets then leave the skins on. Grate the beetroots on a medium thickness and
add to the pot.
7. Add vegetable stock, cover and simmer for one hour.
8. Blend the soup using a hand blender and season to taste.
Serving Suggestion
It is also often accompanied by sour cream (like East European smetana) or whipping
cream. For a fantastic vegan alternative try my Tofu Cream.
