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Ingredients for Borsch:
1/2kg beetroot
50g butter
50g onion
50g tomatoes
50g celery
50g carrots
2 garlic cloves
1 litre stock or water
bay leaf
parsley
salt
peppercorns
1 tablespoon sour cream
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Method:
- Melt butter in large pan, add sliced onion and cook over a low heat for 5 min.
- Add crushed garlic cloves, chopped tomatoes, beetroot, carrots and celery cut into strips, and cook for 5 minutes stirring occasionally.
- Add beef stock, salt, bay leaf, parsley and peppercorns - bring to the boil, reduce heat and simmer for 1 hour.
Remove from the heat, add sour cream and serve.
Beetroot is the main ingredient of Borsch, and its flovour dominate this well known soup.
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