Want to have a delicious dish with beetroot as the main ingredient. Try this yummy beetroot soup. WATCH THIS VIDEO on How To Make Borscht Soup…
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Borscht Recipe
Ingredients:
(serves 6)
1 kg beetroots, topped, tailed and peeled
juice of 1 lemon
2 litres chicken stock
3 small potatoes, peeled and diced
1 large onion, roughly chopped
1 large bunch dill, roughly chopped
1 tbsp sugar
2 tsp salt (start with 1tsp as stock usually has salt in it and add more at the end if needed)
freshly ground black pepper
6 boiled potatoes if serving the soup hot
sour cream or yoghurt (about 1 dessertspoonful per person)
Preparation
1. Place the beetroot in a large saucepan. Add half the lemon juice and the stock and bring to the boil over medium heat. Cook for 40 minutes, until the beetroot is soft when pierced with a knife.
2. Drain the beetroot and cut into small pieces , keeping 1 litre / 1 ½ pints of the cooking liquid. Freeze the excess stock and use with another soup. Return chopped beetroot and 1litre cooking liquid to the empty saucepan and add the potato, onion, dill (reserve a little for garnish), sugar, salt and remaining lemon juice. Season with pepper. Cover and bring to the boil then simmer for 20–30 minutes.
3. Puree the soup and taste, add more salt, if needed. Serve either steaming hot with a boiled potato added to each bowl, or chilled and icy cold. Top each serve with a spoonful of sour cream or yoghurt and a sprinkling of dill. Enjoy
ENJOY!
Mark “Your friend in the kitchen” Wakefield
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