Borscht (Russian Beetroot Soup)
Ingredients
1 large onion (chopped fine)
6 pips garlic
2 teaspoons grated ginger (optional)
¼ teaspoon crushed black pepper
1 tablespoon brown sugar
4 -6 cups of water
3 cubes vegetable stock
¼ cup oil
Salt to taste
Vegetables
4 medium beetroot (grated)
2 medium carrots (grated)
2 cups cabbage (sliced thinly)
2 large potatoes (cubed)
2 cups leeks (sliced)
1 tin tomatoes
How to make it
1. Peel the potatoes, wash and then cut into cubes and boil in the vege stock..
2. Wash and dry the leeks and cabbage, then slice them thin.
3. Skin the carrots, wash and grate them.
4. Peel the skins off the onion, garlic and ginger and chop them finely.
5.Put a pair of gloves on, skin the beetroot with a vegetable peeler, then grate it
6. Heat oil in a frying pan and add half the amount of the chopped onion, ginger, and garlic. Stir till it starts to sizzle and lightly brown.
7. Add the carrots, leeks and cabbage. Stir-fry them till cooked. Set aside
8. Heat oil in the frying pan again, add the rest of the onion, ginger and garlic. Stir till it starts to sizzle and brown lightly. Now add the grated beetroot, stir fry the beets with a little salt and brown sugar until cooked through.
9. While the stock is boiling, check that the potatoes are cooked add the tin of tomatoes.
10. Once the potatoes are cooked, add all the stir-fried vegetables to the boiling stock. Season with pepper and salt to taste. Bring it to a boil.
Serve in a bowl garnished with chopped parsley or dill with a dollop of sour cream.
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