Here is the family recipe for Borscht, that beetroot centric soup that is a comfort food classic.
There are many variations to this recipe. You can make it vego by omitting the meat.
I have scanned my Mum's recipe, there are some ommisions in it but I will note them down for you.
You can always cheat by using canned beetroot and tomatoes if you are in a hurry.
There are eight chicken legs that I boiled to make stock. I shredded the meat for the soup.
I also had some left over beans so chucked them in too.
- I add garlic in the onion mixture for added flavour. Cook it slowly until golden.
- I add heaps of parsley to the soup and a good handful of dill as well.
- If you are boiling fresh beetroot up, keep some of the liquid for the soup to add colour.
Served with buttered toast, cream, and a fine New Zealand dark malt ale (optional ;-))