SuziQ
24th September 2007, 11:06 AM
Beetroot Borsch
Serves 8
1.5 kg beetroot without tops
5 cups vege or chicken stock
1 large onion, chopped
4 boiled eggs (halved)
2 tbsp sugar
3 tbsp lemon juice or vinegar
1/4 cup fresh dill
1/2 cup kidney beans
Salt and pepper
Peel beets and coarsely shred in a food processor or through large holes of a grater (you should have about 5 cups). In a large pot or bowl if using the microwave, combine beets, 5 cups of the stock, and onion. Bring to a boil over high heat; reduce heat, cover, and simmer until beets are tender to bite, about 15 minutes. Let cool. Add sugar, and lemon juice.
Remove beetroot (can blend some in if desired, may need to add extra stock to make a thin soup).
Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours or up to 2 days.
Just before serving, heat borsch add dill just before serving (reserve some dill to use as garnish). Soup should be really thin like coloured water.
Place a few kidney beans and half a boiled egg into each soup bowl pour the hot soup over top then garnish individual servings with extra dill if desired.
Makes about 8 servings.
Serves 8
1.5 kg beetroot without tops
5 cups vege or chicken stock
1 large onion, chopped
4 boiled eggs (halved)
2 tbsp sugar
3 tbsp lemon juice or vinegar
1/4 cup fresh dill
1/2 cup kidney beans
Salt and pepper
Peel beets and coarsely shred in a food processor or through large holes of a grater (you should have about 5 cups). In a large pot or bowl if using the microwave, combine beets, 5 cups of the stock, and onion. Bring to a boil over high heat; reduce heat, cover, and simmer until beets are tender to bite, about 15 minutes. Let cool. Add sugar, and lemon juice.
Remove beetroot (can blend some in if desired, may need to add extra stock to make a thin soup).
Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours or up to 2 days.
Just before serving, heat borsch add dill just before serving (reserve some dill to use as garnish). Soup should be really thin like coloured water.
Place a few kidney beans and half a boiled egg into each soup bowl pour the hot soup over top then garnish individual servings with extra dill if desired.
Makes about 8 servings.