BE MY GUEST
STARTERS
BORSCHT
SERVES 6 TO 8 PREPARATION: 20 MIN COOKING: 40 MIN REFRIGERATE: 4 HOURS OR OVERNIGHT
olive oil for frying
2 onions, peeled and chopped
3 leeks, washed and chopped
3 carrots, peeled and chopped
6 garlic cloves, peeled and minced
200g streaky bacon, diced
1kg beetroot, peeled and cubed
2 litres (8c) prepared chicken stock
250ml (1c) sour cream or crème fraîche
salt and freshly ground pepper
TO SERVE
thinly sliced red cabbage and pink radishes
1 Heat some olive oil in a large pot and fry the onions, leeks, carrots, garlic, bacon and beetroot over medium heat until well browned. Add the stock and cook until all the vegetables are tender (30 minutes).
Add the sour cream or crème fraîche and season with salt and pepper. Blend until smooth and leave to cool. Refrigerate for 4
You’re reading a preview, subscribe to read more.
Start your free 30 days