SLURP RECIPE
Chilled Summer Borscht
4hrs 45mins
medium
Servings: 4
Ingredients
- 300g beetroot, peeled
- 3 tbsp olive oil
- 1 small onion
- 1 small carrot
- 1 stick of celery
- 1 small leek
- ½ tsp cinnamon
- 1/4 tsp nutmeg
- 1 bay leaf
- 2 medium floury potatoes, eg Maris Piper, peeled and cut into small dice
- 4 cloves garlic, peeled and crushed
- 2 tbsp cider vinegar
- 1 tsp sugar
- ½ tsp ground black pepper
- 4 dollops sour cream - to serve
- 1 handful fresh dill - to serve
- 1.5L Borough Broth Organic Beef Bone Broth
Instructions
- Cut ¾ of the peeled beetroot into small dice (you may want to wear rubber gloves to do this) and set the rest aside. Warm the oil in a large pan, and then soften the onion over a gentle heat for 5 minutes
- Add the carrot, leek, celery, diced beetroot, spices and bay leaf and stir well to coat with oil. Cook for another 10 minutes, adding a little stock and oil if the vegetables begin to look dry. Meanwhile, grate the remaining beetroot.
- Pour in the rest of the stock and the potatoes and simmer for 15 minutes, then add the garlic and grated beetroot. Cook until all the vegetables are tender (about 10 minutes).
- Add the vinegar, sugar, pepper and a pinch of salt and taste.
- Make sure you chill for at least 4 hours before serving, or overnight.
- Serve (once chilled) with a dollop of sour cream, a sprig of dill, and some Polish bread on the side. And with the addition of any of my suggested toppings.