RUSSIAN HEARTY BORSCHT SOUP

Other European Recipes:How To Make Hearty Borscht Soup

A hearty and healthy meal, especially for a winter's day.

SERVINGS : 4

Preparation Time : 15 minutes
Cooking Time : 1 hour 30 minutes

INGREDIENTS
500 g red beetroot
2 large carrots
1 turnip
200 g white cabbage
1 large onion
1 garlic
2 tbsp butter
7 1/2 cups (1880ml) bouillon
2 tbsp red wine vinegar
2 bay leaves
1 tsp sugar
salt
black pepper
1 bouquet garni or a bunch of parsley and dill
sour cream to garnish

1 sharp knife
1 cutting board
1 large saucepan with fitted lid
1 wooden spoon

PROCESSING METHOD

Prepare the ingredients
* Wash the vegetables thoroughly and chop them roughly into bite sized pieces.

Prepare the condiment
* If you are making your own bouquet garni, wash the parsley and dill and tie them into a bouquet.

Get started
* Melt the butter in a large saucepan and add the turnip, carrots and onion. Braise for about 10 minutes at a low temperature, letting the vegetables cook slowly.

Add other ingredients
* Add the beetroot, bouillon, vinegar, sugar, bay leaves and mix gently.

Add the spices
* Season the mixture with fresh black pepper and salt, to taste.
* Put in the garlic and stir once.
* Cover the pan with a tight fitting lid and let it simmer for 45 minutes.

Finish cooking
* Add the white cabbage and the bouquet garni and cover the pan again. Simmer for a further 30 minutes.
* Remove the bouquet and bay leaves before serving.

Serving suggestions
* Spoon the soup into deep bowls and add a generous dollop of sour cream.