Borsch Soup

A community recipe by Community

Not tested or verified by Nigella.com

Introduction

Make sure to check out the Beef Pirags recipe to go with the soup. Servings: 6-8 Preparation Time: 30 minutes Cooking Time: 1 hour10 minutes

Ingredients

Serves: 4

Metric Cups

1 kilogram beetroots (roughly chopped)
450 grams carrots (roughly chopped)
8 shallots (roughly chopped)
1 stick celery (chopped)
2 cloves garlic (chopped)
1 bay leaf (fresh)
2 teaspoons caraway seeds
2 litres beef stock (preferably homemade)
sour cream (to serve)

2⅕ pounds beets (roughly chopped)
15⅞ ounces carrots (roughly chopped)
8 shallots (roughly chopped)
1 stick celery (chopped)
2 cloves garlic (chopped)
1 bay leaf (fresh)
2 teaspoons caraway seeds
3½ pints beef broth (preferably homemade)
sour cream (to serve)

Method

Borsch Soup is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put all the vegetables in a large saucepan with the bay leaf and caraway seeds. Add the stock, cover and bring to a rapid boil. Reduce the heat to a simmer. Add salt and pepper to taste.

Cook for about 1 hour or until the vegetables are tender. Remove the bay leaf.

Pour the soup into a food processor or blender and liquidise until smooth. Push the soup through a medium sieve set over the saucepan. Check the seasoning.

Reheat gently, but do not allow to boil. Serve with a bowl of soured cream and the Beef Pirags.

Put all the vegetables in a large saucepan with the bay leaf and caraway seeds. Add the stock, cover and bring to a rapid boil. Reduce the heat to a simmer. Add salt and pepper to taste.

Cook for about 1 hour or until the vegetables are tender. Remove the bay leaf.

Pour the soup into a food processor or blender and liquidise until smooth. Push the soup through a medium sieve set over the saucepan. Check the seasoning.

Reheat gently, but do not allow to boil. Serve with a bowl of soured cream and the Beef Pirags.