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28 December 2012,02:52 by
J.Sujatha

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BORSHCH

Serves :
4

Preparation Time :
20 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Cut the beetroot, carrots and celery into fairly thick strips. Melt the butter in a large pan and cook the onions over a low heat for 5 minutes, stirring occasionally.
  • Add the beetroot, carrots and celery and cook for a further 5 minutes, stirring occasionally.
  • Add the garlic and chopped tomatoes to the pan and cook, stirring, for 2 more minutes.
  • Place the bay leaf, parsley, cloves and peppercorns in a piece of muslin and tie with string.
  • Add the muslin bag to the pan with the stock. Bring to the boil, reduce the heat, cover and simmer for 1¼ hours, or until the vegetables are very tender. Discard the bag. Stir in the beetroot kvas and season. Bring to the boil. Ladle into bowls and serve with soured cream garnished with chives or dill.

INGREDIENTS

  • 900 grams uncooked beetroot, peeled
  • 2 carrots, peeled
  • 2 celery sticks
  • 3 tablespoon butter
  • 2 onions, sliced
  • 2 garlic cloves, crushed
  • 4 tomatoes, peeled, seeded and chopped
  • 1 bay leaf
  • 1 large parsley sprig
  • 2 cloves
  • 4 whole peppercorns
  • 1.2 liters beef or chicken stock
  • 150 ml beetroot kvas or the liquid from pickled beetroot
  • Salt and freshly ground black pepper 
  • Soured cream, garnished with snipped
  • Fresh chives or sprigs of dill, to serve

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