BORSCHT

Happy new year!! And with the new year brings a new veg box. This month I decided to change my fortnightly fruit and veg box to a roots and veg box. I have to say best decision I've made so far this year.

I got 8 beetroots, 8 onions, 5 leeks a massive bunch of carrots, a bag of potatoes, 3 heads of broccoli, and a bag of black kale. I was overjoyed and very hungry.

One dish I love and have always wanted to make is Borscht, or beetroot soup. I remember the first time I tried Borscht as well. I was on tour with Romeo & Juliet and was staying in digs in Wales. Someone, (for the life of me I can't remember who) had invited the cast over for dinner and we were served Borscht. In front of me was a bowl of purple food. It looked, well er purple, and it tasted like nothing I've tasted before, but I knew I liked it. Fast forward a few years and 8 organic beetroots delivered to my door later, I decide to make Borscht. I also like the name, its Russian and a cuisine I know nothing about, but I know, I know and like Borscht.

So I got my Borscht recipe from the Riverford website. I really enjoyed making it and absolutely love this recipe. The fact that you can use the cooking liquid from the beetroot instead of vegetable stock made a nice change when making soups. The colour is vibrant and with the added dollop of natural yoghurt makes this dish a joy to look at and eat.

Ingredients

500 grams of beetroot (approximately 6)
1 large onion, chopped
500 grams of potatoes peeled and diced.
2 garlic cloves
1.2 litre of vegetable stock or beetroot cooking liquid. ( I used about 700 ml of cooking liquid and 300ml of veg stock)
2 tbsp of lemon juice
Some oil
Some natural yoghurt
Salt and pepper

Method

Wash and boil the beetroot until tender. This took me about 30-35 minutes. Once they are tender drain,  but reserve the cooking liquid, don't throw this away as you will need it for the potatoes later. Set the beetroots aside to cool slightly before you peel and then chop them.

Meanwhile, heat some oil in a pan and saute the onion until they become soft and translucent, then add the garlic and potatoes and cook for about 5 minutes. It may start to stick but give it a stir. Then add the cooking liquid or/and veg stock and simmer for about 15 minutes until potatoes are cooked. Once the potatoes are cooked, add the chopped beetroot, lemon juice and seaon with salt and pepper. Cook for another 5 minutes.

Then transfer into a food processor and blend until smooth. Serve with a nice dollop of natural yoghurt.
Delicious!