Lunch

Borscht

This warming winter soup by Sophie Gray will impress your friends and family.
6
45M

Ingredients

Method

1.Heat the butter and oil in a saucepan, and add the diced beetroot, apple, leek, allspice, garlic, bayleaf and peppercorns. Cook gently until soft (around 10 minutes).
2.Add the grated beetroot, potatoes, chopped tomatoes, stock and brown sugar and bring to a simmer. Stir in cabbage and cider vinegar and simmer till the vegetables are tender.
3.Taste the soup and add more sugar, vinegar or salt and pepper as required. Borscht should be savoury, sweet and sour – how much so is entirely a matter of personal taste. Serve with a dollop of sour cream and chopped parsley or chives if desired.

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