Beetroot & Beef Broth Borscht
 
Beetroot & Beef Broth Borscht
 
SLURP RECIPE

Beetroot & Beef Broth Borscht

35mins
easy
Servings: 2

A refreshing and zingy borscht, packed with flavour.

Written by Joey O'Hare A chef and foodie, focusing on veg-centric cooking and fermentation.

Ingredients

  • 1 knob butter
  • 1 onion
  • 1 garlic
  • 2 stalks celery
  • 1 medium/ large beetroot
  • 1 large organic potato
  • 8 stalks thyme (0.5 teaspoon dried thyme)
  • 1 bay leaf
  • 2 tbsp kraut brine or cider vinegar
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 2 dollops sour cream - to serve
  • 1 handful fresh dill - to serve
  • 2 tbsp sauerkraut - to serve
  • 1 pinch black pepper - to serve
  • 324g (1 pouch) Borough Broth Grass-Fed Organic Beef Bone Broth
Grass-Fed Organic Beef Bone Broth
£6.15
£6.15

Instructions

  1. Finely dice the onion; peel and crush the garlic; finely chop the celery; peel and dice the beetroot and potato evenly; and strip the thyme leaves.
  2. Gently melt the butter in a medium saucepan.
  3. Sauté all of the prepped veg and herbs for 15 mins until becoming soft. (Stir often to avoid the veg catching). Season with salt and pepper.
  4. Add the bone broth and bring to a simmer. Simmer for 5 mins with the lid on.
  5. Allow to cool for 2 mins before stirring in the kraut brine or vinegar.
  6. Serve with sour cream and fresh dill on the table to garnish, sourdough bread, and extra kraut.