This British twist on the traditional Ukrainian borscht is the perfect recipe to use lots of seasonal British vegetables at this time of year. How come we don't eat more of this in the UK? Delicious served with that very British ingredient Crème fraîche.
Ingredients
3 onions
3 beetroots
3 carrots
3 potatoes
1/4 cabbage
pinch of salt
1/2 tsp caraway seeds
3 onions
3 beetroots
3 carrots
3 potatoes
1/4 cabbage
pinch of salt
1/2 tsp caraway seeds
Crème fraîche to serve, also croutons, a soft boiled egg and thinly sliced spring onions to taste
Method
Peel and chop the onions. Fry them on a gentle heat in a large casserole dish till soft and golden.
Meanwhile peel and chop the carrots, potatoes, beetroot and onions. Add these when the onion is ready vand then cover with water. About 1-2 litres. Season with salt and caraway and leave to simmer for around 20 minutes.
Chop the cabbage. Add this to the soup and boil for a further 5-10 minutes.
Remove from the heat. Blend till smooth and serve hot.
Method
Peel and chop the onions. Fry them on a gentle heat in a large casserole dish till soft and golden.
Meanwhile peel and chop the carrots, potatoes, beetroot and onions. Add these when the onion is ready vand then cover with water. About 1-2 litres. Season with salt and caraway and leave to simmer for around 20 minutes.
Chop the cabbage. Add this to the soup and boil for a further 5-10 minutes.
Remove from the heat. Blend till smooth and serve hot.
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