Denise says:

Beetroot soup or Borsht originates from Poland and Russia. Original recipes vary from a simple water and beetroot stock to more affluent borsht’s which included the addition of meat or chicken, beaten raw egg or chopped hard boiled eggs, sour cream or boiled potato. In recent years there has been a 'beetroot revival' making this dish popular once again. This is for several reasons including the interest in peasant or rustic foods; the awareness of its nutritional value and the realization of delicious beetroot can be when it is not just pickled!

My recipe is a complete healthy meal in one bowl. Serve this on the coldest days with good bread for a sustaining supper. Remember to wear gloves when handling the beetroot as the colour stains easily.

Preparation Time: 15 minutes Cooking Time: 2 hours 25 minutes
Serves: 8

Ingredients:

3 marrowbones
450g beetroot – ready cooked without vinegar – roughly chopped
3 1/ 2 litres water + 2 tablespoons beef stock or 2 cubes
Juice of 2 lemons
1 tablespoon salt
Freshly ground black pepper – to taste
3 tablespoons sugar
3 onions – peeled and roughly chopped
250g shredded green cabbage
4 salad tomatoes – peeled and sliced
2 apples – peeled and sliced

To serve: 450g boiled potatoes

Method

1) Place the marrowbones in a deep saucepan with 3 litres of water and simmer on a low light for 1 1/2 hours.
2) Remove the tomato skins by placing them into boiling water for 2 minutes. Pierce with a fork and the skins will peel away.
3) Grate the beetroot in the food processor – Add the beetroot to the broth.
4) Add the onions, stock, cabbage, tomatoes and apples. Season well with salt and freshly ground black pepper.
5) Cover and simmer for 45 minutes. Add the lemon juice and sugar and simmer for a further 10 minutes.
6) Remove the marrowbones. Liquidise, taste and adjust seasoning accordingly.

Serve each bowl of soup with a couple of boiled potatoes floating on the top.
Tagged in: Ashkenazi, Beetroot, Pesach, Rosh Hashanah, Shabbat