Brilliant Borsch

Borsch or Borscht is a dish of Ukrainian origin which is eaten in many guises in Eastern Europe and Russia (and still taken by cosmonauts into space).

Beetroot is the main ingredient to give the hearty taste and amazing colour, although some versions use tomatoes instead. Eaten hot or cold, as a stew or soup, borsch is a brilliant way to use root crops from your allotment. It can be eaten as a main meal or a side dish.

The recipe below is a vegetarian dish which uses vegetable stock, but you can use beef stock and add meat if desired. Makes 8 - 10 side portions.

Ingredients

• 2 or 3 Beetroots
• 2 Onions
• Small Cabbage
• 3 - 4 Carrots
• 3 - 4 small Potatoes
• 2 cloves of Garlic, chopped
• 1 - 1½pt of Stock
• 2 tbsp Tomato Purée
• 1 tbsp Red Wine Vinegar
• 1 tsp Sugar
• Black Pepper
• Butter or Oil for frying
• Flour to thicken if required

Method

• Boil the beetroot for about ¾ hour or until soft.
• Chop the root vegetables (carrots, potatoes, onions). Fry in a large frying pan with the butter or oil until they have started to brown.
• Shred the cabbage and add to the frying pan, it tends to cook down faster than the roots.
• Add the chopped garlic and tomato purée. I find cooking the tomato purée for a bit improves the flavour, removing the bitter taste.
• I now add a good sprinkling of flour, which will thicken the stew later. Make sure the flour coats the veg, this prevents lumps when you add the stock. If you want a soup, omit this step.
• Transfer to a large saucepan unless you have a lid for your frying pan. Add the sugar, red wine vinegar and a pint of the stock. Give it a good stir and the stock will dissolve the flour to leave a thick stew consistency.
• Peel the beetroot and cut into pieces, add this to the pan.
• Watch the lovely red colour take over the dish! Add more stock if needed.
• Now you can simmer it for a an hour or more, just give it the occasional stir, but you don't have to mess with it too much. If the stock was from a cube I find there's no need for more salt. Season with pepper to your liking.
• Serve with sour cream and chopped parsley to garnish.

Variations

• Meat can be added, such as beef or ham.
• Peppers can be sliced and added with the cabbage.
• Add a handful of broad beans, or butter beans if your broad beans have finished. Soak well first if using dried.
• A chilli adds extra kick!

Borsch freezes really well, so you can make large batches and keep some for another day. Goes well with sausages and beer!

Submitted by Tigger