Basic Borscht

11 ingredients
10 steps

Ingredients

  • 500 g beetroots
  • 2 liters chicken stock
  • 1 teaspoon caraway seed
  • 2 bay leaves
  • 1 lamb bone
  • 2 onions
  • 12 savoy cabbage
  • 3 tablespoons butter
  • 250 g tortellini
  • sour cream
  • handful chives

Directions

  1. 1
    Put the beetroot into a large saucepan with the stock, caraway seeds, bay leaves, and bones (if you're using them).
  2. 2
    Cook the beetroot for 1-1 1/2 hours until a knife enters with little resistance.
  3. 3
    Then, lift them out and run them under cold water for a couple of minutes to cool.
  4. 4
    Set the stock aside, chucking out the bones.
  5. 5
    Give the pan a quick rinse then put it back over a medium heat.
  6. 6
    Sweat the onions and cabbage in the butter, keeping the lid on the pan and being careful not to let them colour.
  7. 7
    Once the cabbage has started to soften (after 10-15 minutes), pour in the stock and bring to a slow simmer.
  8. 8
    When the beets are cool enough to handle, peel and slice them into very rough matchsticks.
  9. 9
    Add them to the pan, and once it's boiled, turn down the heat, add the tortellini and simmer for a couple more minutes.
  10. 10
    Turn the heat off, adjust the seasoning, then serve with a blob of sour cream and a scattering of chives.

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