How to make Borscht soup - howtothings.net
Boil the beetroot whole in salted water for 15 minutes. Drain and refresh in cold water. Peel and cut into 2.5cm/1in chunks. In a frying pan, gently sweat the onion, leek and celery in the butter...
Ingredients
- 900g/2lb large raw beetroot
- 225g/8oz onion, diced
- 225g/8oz leeks, sliced
- 2 celery sticks, chopped
- 50g/2oz butter
- 600ml/1pt chicken stock
- 1 bay leaf
- 150ml/5fl oz soured cream
- salt and freshly ground black pepper
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