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17 MARCH 2022
Hot Borsht
Another delicious recipe from Denise Phillips For more recipes and inspiration visit my website: www.jewishcookery.com
Beetroot soup, or Borsht hales from Eastern Europe where beetroot was a commonly grown vegetable, a stable of every garden. Original recipes from the time of Fiddler on the Roof, vary from a simple water and beetroot stock to more affluent one’s that include meat or chicken, beaten raw egg or chopped hard boiled eggs, sour cream or boiled potato. In recent years there has been a ‘beetroot revival’ making this dish popular once again as consumers take more interest in peasant or rustic foods; appreciate the nutritional value of this colourful root vegetable and realise just how delicious beetroot can be, especially if it is not pickled! My recipe is a complete healthy meal in one bowl. Serve this on the coldest days with a thick slab of sour dough bread for a sustaining supper. Preparation Time: 15 minutes Cooking Time: 2 hours 25 minutes Serves: 8. Remember to wear gloves when handling the beetroot as the colour stains easily.
Ingredients 3 marrowbones – omit for parev option 450g beetroot –fresh or ready cooked without vinegar – roughly chopped 1 1/2 litres water + 2 tablespoons beef stock/ vegetable stock or 2 cubes 3 potatoes (700g) – peeled and roughly chopped 3 red onions – peeled and roughly chopped 250g shredded green cabbage 4 salad tomatoes – peeled and sliced 2 apples – peeled and sliced ~ Juice of 2 lemons 1 tablespoon salt 3 tablespoons sugar Freshly ground black pepper – to taste ~ Garnish: Fresh dill, plus vodka to taste!
Method 1) Place the marrowbones in a deep saucepan with 3 litres of water and simmer on a low light for 1 1/2 hours. 2) Remove the tomato skins by placing them into boiling water for 2 minutes. Pierce with a fork and the skins will peel away. 3) Grate the beetroot in the food processor – Add the beetroot to the broth. 4) Add the potatoes, onions, stock, cabbage, tomatoes and apples. Season well with salt and freshly ground black pepper. 5) Cover and simmer for 45 minutes. Add the lemon juice and sugar and simmer for a further 10 minutes. 6) Remove the marrowbones. Liquidise, taste and adjust seasoning accordingly. Garnish: Sprigs of dill and vodka of choice
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