/** * https://gist.github.com/samthor/64b114e4a4f539915a95b91ffd340acc */ (function() { var check = document.createElement('script'); if (!('noModule' in check) && 'onbeforeload' in check) { var = false; document.addEventListener('beforeload', function(e) { if (e.target === check) { = true; } else if (!e.target.hasAttribute('nomodule') || !) { return; } e.preventDefault(); }, true); check.type = 'module'; check.src = '.'; document.head.appendChild(check); check.remove(); } }());

Borsch (beetroot soup)

Prepare: less than 30 mins
Cook: 1 to 2 hours
Serve: Serves 4
Dietary: Dairy-free Egg-free Gluten-free Nut-free Pregnancy-friendly Vegetarian

By Martin Blunos

From Saturday Kitchen

Ingredients

1kg/2¼lb beetroot
450g/1lb carrots
8 shallots
2 garlic cloves, chopped roughly
1 stick of celery, chopped roughly
1 bay leaf
2 tbsp caraway seeds
enough stock to cover the vegetables with about half a pint left over
salt and freshly ground black pepper

Method

Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds.
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.
Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. the soup through a medium sieve.
Reheat gently, do not allow to boil, serve with the soured cream and Pirags.