Monday, 6 February 2012

Spicy Borscht

Great winter meal; very warming and great with hot rolls. Also very easy to make.

Serves 4 hungry students
4-5 small beetroots (either pre-cooked, or you can roast them in olive oil, rosemary and thyme)
4 large carrots
3 red onions
4 garlic cloves
1 ltr beef stock
4 sprigs thyme
4 sprigs rosemary
1 tsp sage
Chilli to taste
1 tsp smoked paprika
Sour cream to serve

Chop the onions and garlic. Heat some oil in a large saucepan and fry the onions and garlic on a medium heat until soft. Dice the beetroot and chop the carrots. Add to the saucepan. Cook for 5 minutes on a medium heat. Add the stock, herbs and spices and stir well. Season with salt and pepper. Cover and simmer for half an hour, or until the carrots are soft. Ladle into bowls and put a dollop of sour cream on top.

— Simon

No comments:

Post a Comment