Beetroot Borscht | Recipes | Aspall
Borscht is a traditional Ukraine dish. Vinegar’s tartness balances the sweetness of the beetroot and stabilizes the red pigment keeping the soup a vibrant red.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.aspall.co.uk.
Ingredients
- 300g beetroot
- 2 tbsp cold press rapeseed oil
- 1 small onion,
- 1 carrot,
- 1 stick of celery,
- 1 small leek
- 1.5l vegetable stock
- 2 medium floury potatoes
- 4 cloves garlic
- 2 tbsp Aspall Organic Cyder Vinegar
- 1 tsp sugar
- ½ tsp ground black pepper
- Sour cream and fresh dill, to serve
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