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Borscht

This Polish classic will warm you and your guests up on a crispy Autumn day.

Shopping list:

  • 500 grams beetroot, peeled & quartered
  • 1 carrot, chopped
  • 1 parsnip, peeled, cut into chunks
  • 1 onion, peeled & chopped
  • 1 leek, white only, sliced
  • 1/3 cup lemon juice
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • 3 bay leaves
  • 6 cups beef stock
  • 1 cup sour cream
  • 4 tablespoons chopped dill
  • Rye bread to serve

Method:

  1. Place the beetroot, carrot , parsnip, leek, onion, lemon juice, spices & bay leaves in a large saucepan with the stock.
  2. Bring to the boil, then simmer partially covered for 2 hours. Cool slightly, then blend in batches and season well with salt & pepper.
  3. Return to saucepan and gently heat through. Place in bowls and garnish with sour cream and dill. Serve with rye bread.

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