Russian Borshch Soup

Name: Russian Borshch Soup
Prep time: 25 min
Cook time: 60 min
Yield: 6
Cuisine: RU
Ingredients: 12 ounces of whole beetroot; 2 large, peeled carrots; 1 tablespoon of vegetable oil; 4 ounces of bacon; 1 large, peeled, finely chopped onion; 3 sticks of celery; 2.5 pints of stock; 1 tablespoon of vinegar; Salt; Pepper; 8 ounces of tomatoes; 1 dollop of sour cream

Details

No longer necessary to be a pre-Revolutionary Russian peasant to appreciate this sustaining soup!

Prepares in 25 mins

Cooks in 1 hour

Serves 6 (resize)

Russian cuisine

Not Vegetarian

Not Vegan

Nut Free

Not Dairy Free

Recipe by Lesley

Ingredients

12 ounces of whole Beetroot

2 large, peeled Carrots

1 tablespoon of Vegetable Oil

4 ounces of Bacon

1 large, peeled, finely chopped Onion

3 sticks of Celery

2.5 pints of Stock

1 tablespoon of Vinegar

Salt

Pepper

8 ounces of Tomatoes

1 dollop of Sour Cream

Method

1

Wash beetroot. Break off leaves. Separate stalks & ribs. Finely chop both. Peel beetroot and cut into long matches. Do same with carrots and celery.

2

Heat oil in large, heavy saucepan. Fry bacon until fat runs. Add beetroot, carrot, onion & celery. Stir over low heat until fat absorbed.

3

Add stock & vinegar. Stir well and season. Bring to boil and simmer, uncovered, 30 mins.

4

Blanch (boil 3 mins) and skin tomatoes. Quarter them and remove cores & seeds. Sieve or puree. Add to soup with beetroot leaves & stalks.

5

Simmer further 15 mins or until beetroot tender. Serve very hot with a swirl of cream in each bowl.

Notes

From Reader's Digest Farmhouse Cookery