borscht
This delicious and nutritious dish is originally a Ukrainian one but it is popular throughout much of Eastern Europe. In some places they eat it cold with tomatoes replacing the potato and with dill and sour cream mixed in.
Ingredients
- 500g beetroot
- 1 large onion, chopped
- 500g potatoes, chopped
- 2 tablespoons oil
- 2 garlic cloves, crushed
- 1.2 litres vegetable stock/beetroot cooking liquid
- 2 tablespoons lemon juice
- 150ml thick yoghurt
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Method
- Wash the beetroot and place in a pan of salted water, bring to the boil and simmer for 45 minutes until tender. Allow to cool slightly, peel and chop. Reserve the cooking liquid.
- Sauté the onion and potatoes in hot oil for 10 minutes. Add the garlic and cook for a further 5 minutes. Add the stock/cooking liquid, cover and simmer for 15 minutes until tender.
- Add the beetroot and lemon juice to the pan, season with salt and pepper and continue cooking for 5 minutes.
- Cool slightly, transfer to a liquidiser and blend until smooth. Reheat before serving, adding a swirl of yoghurt to each bowl.
