Borscht
Recipes · Lunch · Recipe, Typed Supps
The colour alone justifies making it, and the vinegar at the end is what stops it tasting like soil.
Allergens and patterns
Contains milk, sulphites. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 4 medium, grated (500g) Beetroot — Grated rather than cubed, so it gives up its colour to the whole pot rather than sitting in it as lumps.
- 1/4 head, shredded (250g) Cabbage — Added late, so it keeps some texture instead of dissolving.
- 2, cubed (250g) Potatoes — The body of the soup, and what makes it a meal rather than a starter.
- 2, grated (120g) Carrots — With the beetroot, adding sweetness that keeps the earthiness in check.
- 1 1/2 tbsp (20g) Vinegar — Stirred in at the very end. It fixes the flavour and, just as importantly, stops the colour fading to brown.
- 4 tbsp, to serve (80g) Sour Cream — A spoon in each bowl. It is not a garnish — the fat and acid are part of how the soup is meant to taste.
- a handful (10g) Dill — Over the top, generously. The regional signature.
Nutrition per serving
- Calories: 209.8 kcal
- Protein: 6.7g
- Carbohydrate: 30.6g
- of which sugars: 17.7g
- Fat: 4.9g
- of which saturated: 2.6g
- Fibre: 9g
- Sodium: 77.8mg
Method
- Soften the onion and carrot, then add the grated beetroot and cook ten minutes.
- Add the potato and about 1.5 litres of stock or water and simmer 20 minutes.
- Add the cabbage for the last ten.
- Stir the vinegar in off the heat, then serve with sour cream and a lot of dill.
Nutrients it supplies
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