Denise says:
Borsht is a great Ashkenazi favourite soup ~ like chicken soup every family has its own version. Use fresh beetroots for the sweetest results ~ however vacuum packed non-vinegar pre -packed beetroots will also do. It is a perfect for a Yom Tov or Shabbat lunch meal, as it needs to be prepared in advance and served cold.
Beetroot is considered a ‘super food’ ~ it contains betaine, a substance that relaxes the mind and trytophan, which is also found in chocolate and contributes to a sense of well being. So enjoy the special qualities of this burgundy coloured cold soup topped with some sour cream.
Preparation Time: 30 minutes
Cooking Time: 50 minutes
Serves: 6 people
Ingredients:
500g raw beetroot – peeled200g red cabbage – finely shredded
2 tablespoons olive oil
2 potatoes – peeled and roughly chopped
1 red onion – peeled and roughly chopped
2 cloves garlic – peeled and finely chopped
6 salad tomatoes – peeled and de seeded
1 litre vegetable stock
Juice of 1 lemon
2 tablespoons brown sugar
Salt and freshly ground black pepper – to taste
Garnish
250ml sour cream
Sprigs of fresh dill
Method
1)Grate the beetroot in a food processor. Be careful as the juices do stain!2)Heat a large pan with olive oil and saute the beetroot, cabbage, onions, and garlic for about 10 minutes to soften.
3)Add the potatoes, carrots, tomatoes, stock and lemon juice. Bring to the boil and simmer for 40 minutes or until the vegetables are all soft.
4)Puree in a liquidiser so that is nice and smooth.
5)Add the brown sugar and check seasoning.
6)Leave to cool for a minimum of 4 hours or refrigerate over night.
To serve the stylish way: Ladle the soup into deep bowls and garnish with a generous dollop of sour cream and a sprinkling of fresh dill.