Borscht
Over a year ago
3,440 views
Ingredients
- 2 ¼ lbs Beetroots
- 1 lb Carrots
- 8 Shallots
- 2 Garlic Cloves
- 1Stick Celery
- 1 Bay Leaf
- Enough to Vegetable Stock
Accompaniment
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Description
My mum always made this in the summer as a pre-dinner drink served in the garden on a warm evening.
Method
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1
1. Peel and roughly chop vegetables. Place in a large pan with the bay leaf.
2. Cover with the stock. Bring to a rapid boil.
3. Cover pan and allow to simmer for about 1 hour or until the vegetables are tender.
4. Remove bay leaf and liquidise soup until smooth, adjust the seasoning.
5. Pass the soup through a medium sieve to remove any bits.
6. Reheat gently, do not allow to boil, or serve chilled but either hot or cold add soured cream and a lovely summer's evening.
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