Borscht (gf)
This soup celebrates earthy vegetables while the caraway seeds and smoked paprika infuse the broth with nuttiness.
2 tablespoons butter
1 onion, thinly sliced
1 carrot, peeled, diced
2 large beetroot, peeled, cut into 1cm pieces
2 bay leaves
sea salt and ground pepper
3 cloves garlic, crushed
1 tablespoon tomato paste
1 teaspoon paprika
¾ teaspoon smoked paprika
1 teaspoon caraway seeds
¼ teaspoon ground allspice
2 big sprigs thyme
2 medium Agria potatoes, peeled, diced
1.5 litres good beef stock
2 cups finely shredded red cabbage
2 teaspoons apple cider vinegar
1 teaspoon caster sugar
TO SERVE
sour cream and fresh dill
thin slices raw baby beetroot (optional)
Heat the butter in a large saucepan and add the onion, carrot, beetroot and bay leaves. Season and cook gently for 10 minutes. Add the garlic, tomato paste, both paprikas, caraway seeds, allspice
