Russian Style Borscht has flavorful beetroot it’s main ingredient. The Beetroot causes the soups color to become a brilliant deep purplish red. Borscht is so rich an succulent an taste amazing. A staple in many European countries Borscht has several different verities, primarily made with beetroot other common ingredients can be added like cabbage, mushrooms an potatoes even tomatoes can be add to create You own unique style Borscht.

Borscht is a very simple soup to make that taste great and is healthy an nutritious. A vegetarian soup made only with vegetables this tasty delight will go great with any meal. This delicious Borscht recipe can be made in just about an hour.

Ingredients

• 2lb large Raw Beetroot
• 8oz Onion (Diced)
• 8oz Leeks (Sliced)
• 2 Celery Sticks (Chopped)
• 2oz Butter 1pt Chicken Stock
• 1 Bay Leaf
• 5fl oz Soured Cream
• Salt and Freshly Ground Black Pepper

Preparation

Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 1in chunks. In a frying pan, gently sweat the onion, leek and celery in the butter until softened. Add the beetroot, stock and bay leaf.

Bring to the boil, skim the surface, reduce the heat and simmer for 45 minutes. Discard the bay leaf, and purée the soup in a blender or food processor. Return to a clean pan, season and bring back to the simmer. Remove from the heat. Best served hot, but Borscht can also be chilled an served cold.