Borscht

[watervole]

 Richard's recipe for borscht.

Take lots of beetroot and whatever other root veg you have handy (throw in beetroot leaves as well, if you like).

Cook in as little water as possible (enough to cover and no more).

When cooked, bung the whole lot in a liquidiser and serve with either sour cream or lots of grated cheese.

Simple to do, tastes great. 

A meal on its own.

Comments

[kerravonsen]

Sounds delicious. My mouth is watering.

[coth.livejournal.com]

Sounds delicious. I am growing to grow beetroot next year, so I've taken a note.

Our family soup is tomato. Soften any combination of chopped carrot, celery, onion and clove of garlic in oil, add half a kilo of fresh or one tin of tomatoes (Napoli are the best tinned), a pint or so of stock (chicken, vegetable or ham, and stock cubes work fine if that's what you've got), and a bouquet garni. Simmer for half an hour, check seasoning, liquidise to preferred texture - we like it textured, others prefer it smooth.

[sammason.livejournal.com]

Thanks! I've got a large bowl of leftover steamed beetroot and I'm going to liquidise it for today's lunch. So you don't even put herbs in?

[j-lj.livejournal.com]

Borscht always brings back memories of my trips to Russia in the 1980's and 1990's.

[birdsedge.livejournal.com]

Very timely as the beets in my garden are just getting to the size where I have to thin them out and am harvesting beets about 3 inches in diameter.