This is a simple, heart warming, earthy bowl of health. Made predominantly with beetroot, add in other veggies that you have in your fridge, such as celery, spring onions, or potatoes to add thickness and increase the carbohydrates.
2 Large Beetroots, peeled and diced
1 Carrot, diced
1 Onion, chopped
2 Garlic cloves, finely chopped
1/2 small cabbage, finely shredded
1/s tsp Allspice
1 Bay Leaf
1l Chicken/ Beef or Vegetable stock
2 Tbsp Lemon juice
Black Pepper to season
Heat a little olive oil in a large sauce pan before adding the onion. Allow to soften on a medium-low heat for around 5 minutes. Add the beetroot, carrot, garlic, allspice and bay leaf to the pan, cook over a low heat for around 10 minutes until the veggies are starting to soften. Add the stock and simmer for around 30 minutes, adding the cabbage 10 minutes from the end. To finish, stir in the lemon juice and some ground black pepper to taste. Borscht is traditionally served as a broth like this, however if you prefer a thicker soup like us, throw it in a blender or use a hand blender until smooth.
We served ours with a dollop of creme fraiche and some chopped dill.