[Rowan]

Hi

I have just made Borscht for the first time and am really enjoying it, i thought i would share my recipe with you.

Ingredients:

2 medium/large beetroots (boiled and skinnned) (~200g)
1 small potato (~100g)
1 large celery stick
1 clove garlic
1/2 small parsnip
1 pint beef (or veg stock)
1 tbsp olive oil
sugar
salt
peppar

optional:
Dill
Sour cream.

method:

finely slice celery and soften in the oil, add potato, parsnip, garlic and the stock and boil for 10 mins, add pre-cooked beetroot, boil for another 10 mins. Add teaspoon sugar, dill and salt and peppar to taste.

Serve hot or cold, with a dollop of sour cream.

yummy

[orfy]

Thank you.

I visited Poland last year and loved the stuff.

I will be trying this.

[Aidy]

This is another variation which I have been making for years now. Its become a crimbo tradition. Its by Martin Blunos.
1kg Beetroot, roughly chopped
450g Carrots, roughly chopped
8 Shallots, roughly chopped
1 celery stick, roughly chopped
2 garlic cloves, chopped
1 fresh bay leaf
2 tsp caraway seeds
2 litres beef stock, preferably home-made
salt and fresh ground black pepper

Sweat celery,carrot and onion. Add the stock and add beetroot (I always use cooked beet) Simmer for a while and whizz with whizzer. Simple and very tasty.