With so much cabbage growing in the garden, and lots of beetroots around, I recommend you give the following Borscht recipe a go- it’s delicious!
(From ‘Herbs and Spices’ – Judith Fergusson p10)
4 cups/1150ml beef stock
1 onion, finely chopped
1⁄4 head/1 cup red cabbage, shredded
1 bay leaf
salt and pepper
2 potatoes or sweet potatoes peeled and thinly sliced
2 large beetroot or 3 small, peeled and grated
4 tbsps lemon juice
1 bunch chives, snipped
Step 1 Combine stock, potatoes, onion, cabbage, bay leaf, salt and pepper in a large, deep saucepan.
Bring to the boil and simmer until potatoes and cabbage are soft, about 20-25 minutes.
Step 2 Add beetroot and cook a further 15-20 minutes or until all vegetables are very soft.
Step 3 Allow to cool slightly, remove bay leaf and puree in a food processor or blender until smooth.
Step 4 Add lemon juice to taste and a pinch of sugar if desired. Before serving sprinkle the soup generously with chives. May be accompanied by sour cream.