Vegetarian Recipes - Ukrainian Borsch Recipe

  
 

Ukrainian Borsch Recipe

 

Ingredients

 

Serves 6-8

  • 1 lb/500 g raw beets/red beet, peeled and cut In thin strips, reserving some beet to grate

  • 2 carrots, cut in thin strips

  • 1/2 medium turnip, cut in thin strips

  • 1/2 medium parsnip, cut in thin strips

  • 3 1/2 oz/100 g celeriac or swede, cut in thin strips

  • 1 potato, cut into thin strips

  • 1 lb/500 g white cabbage, shredded

  • whites of 2 leeks, finely chopped

  • 1 red onion, finely chopped

  • 2 1/4 quarts/2.25 liters Vegetable Stock

  • 2 tbsp tomato paste

  • 6 peppercorns

  • 1 bay leaf

  • 3 tbsp balsamic vinegar

  • 1 tsp sugar

Method:

  1. Place the beets, carrots, turnip, parsnip, celeriac, potato, cabbage, leeks, and onion in a large saucepan with the vegetable stock.

  2. Bring to a boil. Cover and simmer for 35 minutes. Stir in the tomato paste, peppercorns, bay leaf, vinegar, and sugar.

  3. Simmer for 20 minutes, or until the vegetables are tender.

  4. Grate in the reserved beet and cook for 5 minutes more. Ladle into individual soup bowls and serve.