RECIPES

Broscht or Borscht is very popular in most parts of Eastern European and it was a Polish chef who was working in my kitchen who first introduced me to it. When choosing beetroot look for plump roots that are smooth and firm and avoid any that are showing signs of decay. I always grate them in a food processor to stop my hands from staining but if you have do them by hand you could always try wearing rubber gloves...

 

1 tbsp olive oil

1 leek, finely chopped

1 celery stick, finely chopped

275g (10oz) raw beetroot, peeled and finely grated

100g (4oz) potato, diced

150g (5oz) carrot, finely grated

1.2 litres (2 pints) beef or vegetable stock

2 tsp red wine vinegar

1 tsp sugar

about 3 tbsp soured cream

salt and freshly ground black pepper

dill sprigs, to garnish

 

Heat the oil in a large pan and fry the leek and celery for about 2-3 minutes until softened but not coloured, stirring occasionally. Add the beetroot, potato and carrots, stirring to combine.

 

Pour the stock into the pan, season and bring to the boil, then reduce the heat and simmer for about 40 minutes or until the vegetables are completely tender and the soup has thickened slightly, stirring occasionally.

 

Season the soup to taste, then stir in the vinegar and sugar. Heat gently until the sugar has dissolved. Ladle the soup into warmed serving bowls and add a small dollop of soured cream, then garnish with the dill sprigs and serve immediately.