Vegetarian Borscht – beetroot soup with sour cream

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Vegetarian Borscht – beetroot soup with sour cream

Jumat, 07 Juni 2019

Vegetarian Borscht – beetroot soup with sour cream

Ingredients
  1. 1 tbsp butter + 1 tbsp ollive oil use only olive oil for a vegan version
  2. 3 large beetroot peeled
  3. 2 celery sticks
  4. 1 large onion peeled
  5. 1 large carrot peeled
  6. 1 small crisp apple peeled (optional)
  7. 400 g | 14oz chopped tomatoes from a tin
  8. 2 litres | 8 1/2 cups hot vegetable stock I used 2 Kallo stock cubes
  9. 2 bay leaves
  10. pinch ground cloves
  11. pinch ground allspice
  12. salt and freshly ground pepper to season
  13. fresh dill to garnish
  14. sour cream to serve about 2 tbsp per serving omit for vegan version
  15. a little olive oil to drizzle
Instructions
  1. Coarsely grate all the vegetables and apple - ideally using a food processor. If grating by hand, use a large box grater and take care to take as beetroot can stain your worktop (and certainly your hands).
  2. Add the butter and olive oil to a large pot and heat until butter melts.
  3. Tip all the grated vegetables/apple into the pot and cook for 2-3 minutes, stirring constantly.
  4. Add the tomatoes, bay leaves, cloves and allspice and season with salt and pepper.
  5. Add the stock and bring to the boil. Lower heat to a simmer, partially cover the pot and cook for 1 hour and 30 minutes. Remove the bay leaves.
  6. Taste and adjust the seasoning if necessary. Stir in a good handful of chopped fresh dill or add a little as a garnish.
  7. Serve with a dollop of sour cream, a drizzle of olive oil and the puff pastry hearts if using.