Beetroot soup

Beetroot soup

Borscht

By
From
Cooking from memory
Serves
10-12
Photographer
Mark Roper

This beetroot soup has a beautiful pink colour. On passover it is served, either hot or cold, with broken matzo. It can also be made without meat.

Ingredients

Quantity Ingredient
1kg beef top rib
2 beef marrow bones
3 litres water
2 beetroot, peeled
3 carrots, peeled
1 stalk celery
1 brown onion
1/2 head green cabbage, shredded
3 potatoes, cubed
1 lemon, juiced
1/2 teaspoon brown sugar
salt
ground black pepper
1 garlic clove, minced
2 tablespoons tomato paste
or 1 x 440ml can tomato soup
1/2 bunch parsley or dill, chopped

Method

  1. Bring the meat, bones and water to the boil in a large pot. Skim off any froth that comes to the surface. Add whole beetroot, carrots, celery and onion to the saucepan, cover and reduce the heat to low. Simmer for 1–1½ hours, until the meat is cooked.
  2. Strain the stock and separate the meat from the bones. Set aside the meat.
  3. When cool, grate the beetroot and carrots and finely chop the onion. Return them to the stock liquid and add the cabbage, potatoes and lemon juice to the saucepan. Cook for 10–15 minutes on a medium heat. Add the sugar, salt, pepper, garlic, tomato paste, parsley and reserved meat. Bring to the boil and serve hot, or refrigerate and serve cold.
Tags:
Jewish
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