This traditional soup is eaten throughout Eastern Europe and there are a number of variations. My mother's recipe is called Russian Borshch and uses cabbage and beetroot as the main ingredients. There are a lot of vegetables in it and therefore a lot of chopping involved, but do not be put off. This vibrant and hearty soup is worth it. Delicious served with a spoonful of sour cream, chopped dill or parsley and a hunk of fresh bread.
Serves 6
2.5 litres vegetable stock
225g cabbage
1 parsnip
1 large onion
3-4 beetroot
2 carrots
2 stalks celery
2 tbsp red wine vinegar
3 tbsp tomato purée
bay leaf
salt and pepper
1 tbsp sugar
To serve: fresh parsley, dill and sour cream
Shred the cabbage finely and set aside. Cut the carrots, parsnip, onion, beetroot and celery into matchsticks and put into a large saucepan with the purée, sugar and enough stock to cover the vegetables. Simmer for 15-20 minutes. Then add the shredded cabbage, mix well and give it another 15-20 minutes on a low heat.
Add the remaining stock, bay leaf, and vinegar and season to taste. Once the vegetables are cooked, sprinkle in the parsley and dill and serve topped with sour cream. A meal in a bowl!
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