Borsch - Beetroot Soup

soup - borsch

Ingredients

  • 1kg beetroot

  • 450g carrots

  • 8 shallots

  • 2 garlic cloves, chopped roughly

  • 1 stick of celery, chopped roughly

  • 1 bay leaf

  • 2 tbsp caraway seeds

  • enough stock to cover the vegetables with about half a pint left over

  • salt and freshly ground black pepper

Method

  1. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.

  2. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.

  3. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve.

  4. Reheat gently, do not allow to boil, serve with the soured cream and Pirags.