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Borsch (beetroot soup)

Ingredients

Preparation method

  1. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.

  2. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.

  3. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve.

  4. Reheat gently, do not allow to boil, serve with the soured cream and Pirags.

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This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

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