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" My mum always made this in the summer as a pre-dinner drink served in the garden on a warm evening. "

Borscht

Added on Tue May 13 2008

Views 278

The Basics

• Dish: Appetizers and Starters
• cuisine: Other
• Serves: 4-6
• Prep Time: 0hrs 35 mins
• Cooking Time: 1hrs 0 mins

Ingredients

• 2 ¼ lbs Beetroots
• 1 lb Carrots
• 8 Shallots
• 2 Garlic Cloves
• 1Stick Celery
• 1 Bay Leaf
• Enough to Vegetable Stock
• cover veg  
• with about 
• ½ pint left over 

Method

1. Peel and roughly chop vegetables. Place in a large pan with the bay leaf.

2. Cover with the stock. Bring to a rapid boil.

3. Cover pan and allow to simmer for about 1 hour or until the vegetables are tender.

4. Remove bay leaf and liquidise soup until smooth, adjust the seasoning.

5. Pass the soup through a medium sieve to remove any bits.

6. Reheat gently, do not allow to boil, or serve chilled but either hot or cold add soured cream and a lovely summer's evening.