This soup is traditionally made for Ukrainian Christmas Eve dinner and is intended to be meat free.
Borsch – Beetroot Soup
Ingredients
- 3 Small/medium potatoes short julienne
- 3 Medium carrots short julienne
- 3 Small/medium zucchini short julienne
- 1/3 Small head of cabbage shredded
- 1 t sea salt
- 2 litres water
- 3 Large cans beetroot
Instructions
- Cut up potatoes, carrots, zucchini, cabbage and add to pot with sea salt and water
- Bring to the boil and simmer for 15 minutes
- Using a stab mixer or food processor, blend one can – beetroot and liquid and add to the pot.
- Julienne beetroot from remaining two cans and add to the pot, reserving the liquid from these two cans to add at the end.
- Bring pot to the boil and simmer for 1 hour.
- Cool/chill soup, then add beetroot liquid.
- Allow soup to rest in the fridge for a couple of hours or over night to develop flavours.
- Serve with a big dollop of fresh cream
Notes
Adding beetroot liquid at the end of the cooking time maintains the rich red colour. If you add it too soon and simmer too long the vibrant red will discolour.
