Borscht
This recipe was shared on the Growers' Sheet for 12th January 2018.
It's from guardian.com
vegetarian
Ingredients
Ingredients
300g beetroot, peeled
50g butter
1 small onion, diced
1 small carrot, diced
1 stick of celery, diced
1 small leek, diced
2 grains allspice
1 bay leaf
1.5l stock
2 medium potatoes, peeled and diced
1/2 small cabbage, shredded
4 cloves garlic, crushed
2 tbsp. cider vinegar
1 tsp sugar
1/2 tsp ground black pepper
sour cream and fresh dill to serve
Directions
Directions
- Dice 3/4 of the beetroot; set the rest aside.
- Melt the butter in a large pan, add the onion, and cook gently for 5 mins.
- Add the carrot, leek, celery, diced beetroot, allspice and bay leaf and stir well.
- Cook for another 10 mins, adding a little stock in the vegetables are getting too dry.
- Meanwhile, grate the remaining beetroot.
- Add the rest of the stock to the vegetables along with the potatoes, and simmer for 15 minutes.
- Add the cabbage, garlic and grated beetroot and cook for a further 10 mins until the vegetables are all tender.
- Add the vinegar and sugar and season to taste.
- Serve with a dollop of sour cream and a sprig of dill on top.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)