Borshch Soup – a Ukrainian Speciality

Borshch is a mildly tart vegetable soup dominated by the rich colour and taste of beetroot. Generally, borshch contains many different ingredients, as many as 20, but the combinations and proportions vary according to region of Ukraine , the season, and family tradition. There are even more variations of borshch than political parties and movements in Ukraine. Some say that a true Ukrainian borshch contains beans, either fresh or dried, but Ukrainian individualism being what it is, there are undoubtedly many other opinions on what constitutes a true borshch.

• Ingredients:

  – 1lb uncooked beetroot
  – 1 onion
  – 1 leek
  – 1 carrot
  – 1 turnip
  – 1 large potato
  – 1 stick of celery
  – 2pt strong chicken stock
  – 1 bay leaf
  – 1tbs tomato puree
  – Juice of half a lemon
  – 2tbs finely chopped parsley
  – 1 level tsp castor sugar
  – Seasoning
  – Chives for garnish
  – 1/4pt sour cream

• Method:

  1.
  Peel and dice the beetroot. Prepare all the other vegetables and chop finely.
  2.
  Put them all into a large saucepan and cover with the stock. Add the bay leaf and parsley and season well.
  3.
  Bring to the boil and then cover and simmer for 30 minutes.
  4.
  Add the sugar, lemon juice, and tomato puree to the soup and continue to simmer for another 30 minutes or until the vegetables are cooked.
  5.
  Allow to cool and blend in blender. Re-heat thoroughly and add the sour cream just before serving with a sprinkling of chopped chives.

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