Family friendly Entrees

Borscht

Name: Borscht
Prep time: 15 min
Cook time: 125 min
Total time: 140 min
Yield: 6
Ingredients: 4 (about 500g) beetroot, peeled, quartered; 1 carrot, peeled, chopped; 1 parsnip, peeled, cut into chunks; 1 leek, white part only, sliced; 1 onion, peeled, chopped; 1/3 cup (80ml) lemon juice; 1/2 teaspoon allspice; 1/2 teaspoon nutmeg; 3 bay leaves; 6 cups (1.5L) beef stock or vegetable stock; 1 cup (250ml) sour cream; 4 tablespoons chopped dill; Rye bread, to serve

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15m

2h 05m

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This traditional beetroot soup incorporates a variety of other vegetables for extra nutrition.

4 (about 500g) beetroot, peeled, quartered
1 carrot, peeled, chopped
1 parsnip, peeled, cut into chunks
1 leek, white part only, sliced
1 onion, peeled, chopped
1/3 cup (80ml) lemon juice
1/2 teaspoon allspice
1/2 teaspoon nutmeg
3 bay leaves
6 cups (1.5L) beef stock or vegetable stock
1 cup (250ml) sour cream
4 tablespoons chopped dill
Rye bread, to serve

Method

1.

Place the beetroot, carrot, parsnip, leek, onion, lemon juice, spices and bay leaves in a large saucepan with the stock. Bring to the boil, then reduce the heat to low and simmer, partially covered, for 2 hours. Cool slightly, then blend in batches and season well with salt and pepper. Return to saucepan and gently heat through. Place in bowls and garnish with sour cream and dill. Serve with rye bread.

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