Ukrainian Borsch
Ukrainian Borsch



  • 1kg beetroot
  • 450g carrots
  • 8 shallots
  • 2 roughly chopped garlic cloves
  • 1 stick of celery, chopped
  • 1 bay leaf
  • 2 tbsp caraway seeds
  • Plenty of veg stock (enough to cover the veg and then some more)
  • Salt and pepper
  • Peel and roughly chop all of your veg. Toss them in a big saucepan, along with the bay leaf and caraway seeds. Cover with the stock, and bring up to a decent boil. Cover the pan, and let it simmer away for about an hour.
  • Remove the bay leaf, then liquidise the soup with a blender. Pass the soup through a sieve if you want a smoother borsch, and serve hot with black bread and a dollop of soured cream.
1 hour
4 serving

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