Borsch (beetroot Soup)
This comforting, earthy soup brings together the vibrant colors and flavors of beetroots, carrots, shallots, and celery, perfectly seasoned with garlic and caraway seeds. Simmered until tender, blended until velvety smooth, and finished with a dollop of soured cream, this soup is a cozy delight for any occasion. Serve it with some Pirags for a harmonious and satisfying meal.
— Constant Cookbook
Ingredients
- 1kg/2¼lb beetroot
- 450g/1lb carrots
- 8 shallots
- 2 garlic
- 1 stick of celery
- 1 bay leaf
- 2 tbsp caraway seeds
- enough stock to cover the vegetables
- salt and freshly ground black pepper
Instructions
- Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.
- Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.
- Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve.
- Reheat gently, do not allow to boil, serve with the soured cream and Pirags.
Cook Time
2H
Prep Time
PT30M
Yield
Serves 4
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