Part 0800.0005

[Cinnamon]

Just been for a gerden mooch & have found a big crop of Beets I had forgotten about.

 

I thought I might try Beetroot soup (Borsht *sp) - anyone got a good,reliable recipe?

[majorbloodnock]

This is an "off the top of the head" recipe from a Russian colleague of mine in the office. It's not a formal recipe; merely what she usually does.

 

Definitely need:

• 3 beetroot about grapefruit sized or however many beetroots you've got to make up an equivalent amount.
  
• A couple of reasonable sized carrots
  
• A large onion
  
• 3 - 4 pints of stock, preferably beef for carnivores but veg is OK for vegetarians.
  
• Black peppercorns
  
• Some oil

 

May also want:

• Garlic - however much you deem to be "plenty of"
  
• Quarter of a white cabbage
  
• A few tomatoes
  
• 6 or 7 prunes
  
• A baking spud
  
• Whatever beef you've got lying around.

 

What to do:

1. Chop the onion and garlic, and fry in oil. If you're going to be including meat, chuck it in here, cubed.
   
2. Grate the beetroot and carrot (co"Ooops, word censored!" grating, that is; you want strands, not mush), then add to the onion.
   
3. If you want to add the prunes and/or tomatoes, now's the point.
   
4. Cook for about 15 minutes until nicely softened.
   
5. Add your stock.
   
6. If you're going to add some thinly sliced white cabbage, chuck it in now. Ditto the spud, sliced into matchsticks.
   
7. Chuck in the few black peppercorns, then cook the soup until done. If you've got meat in it, this'll mean cooking until the meat's disintegrating, which probably means a couple of hours. If you've got spuds in it, it's until the spud is cooked. Otherwise, it's simply a matter of cooking for about 15 to 30 minutes.
   
8. Adjust seasoning to taste.

 

Traditionally, it's eaten with a dollop of soured cream and a sprinkling of dill. Accompany with black bread (by preference) or some other hearty rustic bread.

[Cinnamon]

Super,thats just the sort of thing I was thinking of.

Bet its a gorgeous colour too

[majorbloodnock]

Yes. Bright reddish purple. Just like your fingers, once you've finished grating the beetroot. Definitely not a dish to eat whilst wearing a white shirt.